Creamy Hash Brown Potato Soup Recipe

5 18 17
Publisher Photo

Creamy Hash Brown Potato Soup Recipe

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5 18 17
Publisher Photo
“A friend brought me this soup when I was sick,” writes Pat Maruca from Philippi, West Virginia. “It tastes like it simmered for hours, but basic ingredients make it a snap to prepare.” This one’s sure to chase the chillS away!
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 6 cups water
  • 1/3 cup chopped onion
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 4 ounces process cheese (Velveeta), cubed
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil). Yield: 13 servings (about 3 quarts).
Originally published as Creamy Potato Soup in Simple & Delicious January/February 2008, p30

  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 6 cups water
  • 1/3 cup chopped onion
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 4 ounces process cheese (Velveeta), cubed
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
  2. Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil). Yield: 13 servings (about 3 quarts).
Originally published as Creamy Potato Soup in Simple & Delicious January/February 2008, p30

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Reviews forCreamy Hash Brown Potato Soup

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MY REVIEW
Teresa User ID: 6982184 258813
Reviewed Dec. 29, 2016

"I have made soup in the past with hash browns but this is my favorite!"

MY REVIEW
lamc98 User ID: 3026785 128510
Reviewed May. 17, 2014

"easy and Delicious!"

MY REVIEW
sakrjj User ID: 7625567 171088
Reviewed Jan. 22, 2014

"This is one of my go to soups when I am in a hurry. I dress it up by cooking the onions before adding the potatoes & water. I also like to add a cap-full of liquid smoke to give it a little more depth. When serving I sprinkle some shredded cheese and bacon bits and serve with bread - the whole family loves this one."

MY REVIEW
bubbadovetail User ID: 7191837 96355
Reviewed Mar. 21, 2013

"This soup was fast and easy. I made it and the family thought ot was bought from a local popular steakhouse that os known for it's soup. The only deviation I made was I added some diced smoked ham. I am going to make this for my next potluck they will think I have worked all day on it. Thanks."

MY REVIEW
bubbadovetail User ID: 7191837 168272
Reviewed Mar. 21, 2013

"This soup was fast and easy. I made it and the family thought ot was bought from a local popular steakhouse that os known for it's soup. The only deviation I made was I added some diced smoked ham. I am going to make this for my next potluck they will think I have worked all day on it. Thanks."

MY REVIEW
mariposa767 User ID: 1061551 166082
Reviewed Feb. 26, 2013

"This soup was extremely quick and easy to make. It was a bit bland though, so we all added some "pizza spice" to our bowls and it was yummy!"

MY REVIEW
NVL User ID: 4373853 78606
Reviewed Oct. 28, 2012

"I needed to make a soup in a hurry and this was the one. Very convenient. I used chicken stock instead of water and added 1 TBSP of parsley. I had to add extra salt and pepper to my soup when I ate it but I would rather do that then over salt the whole pot of soup."

MY REVIEW
cooperpkc User ID: 5506692 209000
Reviewed Oct. 20, 2011

"So easy and so good. I given the receipe to others to make. Everyone loves it. Made it just like the receipe states."

MY REVIEW
chris28304 User ID: 2137086 96354
Reviewed Dec. 27, 2010

"The first time I made this I followed the recipe as printed. I didn't think it had much flavor and was too watery. I made it a second time with a few modifications and it turned out much better. I substituted Potatoes O'Brien for the shredded hash browns. I used 2 cups of chicken broth and 2 cups of milk rather than the 6 cups of water. Omitted the chopped onions. Used 1 can of cream of chicken and 1 can of cream of onion soup. Increased Velveeta to 8 oz."

MY REVIEW
msdaisey User ID: 1222542 166063
Reviewed Oct. 23, 2010

"so good & easy..everyone I have served it to

likes it and asked for the recipe"

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