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Hearty Hash Brown Soup

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
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    16 servings (4 quarts)


  • 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


  • 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.

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  • 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.