Hash Brown Potato Soup

Name: 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)

Test Kitchen Approved

You can make the easiest hash brown potato soup using frozen hash browns and just four other ingredients. Despite the simplicity, it will taste like it's been simmering for hours.

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

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).

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

Recipe Creator