Creamy Hash Brown Potato Soup

Name: Creamy Hash Brown Potato Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 13 servings (about 3 quarts).
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 sour cream; 1/2 teaspoon salt; 1/4 teaspoon pepper

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 13 servings (about 3 quarts).

A friend brought me this soup when I was sick. It tastes like it simmered for hours, but basic ingredients make it a snap to prepare. —Pat Maruca, Philippi, West Virginia

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 sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

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).

Nutrition Facts

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.