Hearty Hash Brown Soup

Name: Hearty Hash Brown Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 servings (4 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes
Ingredients: 1 package (30 ounces) frozen shredded hash brown potatoes; 4 cups water; 1 large onion, chopped; 2 celery ribs, sliced; 4 teaspoons chicken bouillon granules; 1/2 teaspoon celery seed; 1/4 teaspoon pepper; 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 4 cups 2% milk; 2 cups cubed fully cooked ham; 1 tablespoon dried parsley flakes; 1-1/2 teaspoons garlic salt; 8 bacon strips, cooked and crumbled

Once they take a spoonful of this soup chock-full of potatoes and ham, folks will think you fussed. Since it uses frozen hash browns, it's really simple and fast to make.—Frances Rector, Vinton, Iowa

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes
4 cups water
1 large onion, chopped
2 celery ribs, sliced
4 teaspoons chicken bouillon granules
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups 2% milk
2 cups cubed fully cooked ham
1 tablespoon dried parsley flakes
1-1/2 teaspoons garlic salt
8 bacon strips, cooked and crumbled

Directions

In a 6-qt. stockpot, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender.
Mash potatoes and vegetables to desired consistency. Stir in condensed soup and milk until blended. Add ham, parsley and garlic salt; heat through. Sprinkle servings with bacon.

Nutrition Facts

1 cup: 156 calories, 6g fat (3g saturated fat), 22mg cholesterol, 910mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 9g protein.

Reviews

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Average Rating:

tophersmom

Feb 15, 2011

Good soup-a bit salty but I added more water and it helped. I would recommend it for something different for supper to try.
dharris66

Nov 10, 2010

I make this quite often, it's so easy and quick to make! I use hashbrowns with red/green pepper.
betsyhardy

Nov 3, 2009

Made some modifications--only 2 cans of soup and specified low salt/reduced fat cream of chicken soup and instead of bullion, used 4 cups reduced sodium broth.