Super Easy Hash Browns Potato Soup Recipes

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HASH BROWN POTATO SOUP



Hash Brown Potato Soup image

This recipe freezes well and is easily halved. Serve with shredded Cheddar cheese and garlic croutons.

Provided by MICSHELLIE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 16

Number Of Ingredients 8

½ pound bacon
1 (2 pound) package frozen hash brown potatoes
2 (16 ounce) packages frozen O'Brien hash brown potatoes
8 cubes chicken bouillon
1 teaspoon celery seed
½ teaspoon ground black pepper
8 (10.75 ounce) cans cream of chicken soup, undiluted
2 quarts milk

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into smaller pieces.
  • Combine hash brown potatoes, O'Brien hash brown potatoes, chicken bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
  • Puree potatoes with an immersion blender until smooth.
  • Pour reserved bacon drippings, cream of chicken soup, and milk into the pot. Simmer until heated through, about 10 minutes. Sprinkle chopped bacon on top.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 36.1 g, Cholesterol 27.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 6 g, Sodium 1759.9 mg, Sugar 7.2 g

POTATO SOUP WITH HASH BROWNS



Potato Soup with Hash Browns image

Baked potato soup made with hash browns, great for cold weather! I serve it in a bread bowl if I have the frozen bread dough handy and raised. Bread bowl made from Rhodes® frozen bread dough.

Provided by nsupanda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

1 (28 ounce) package frozen hash brown potatoes, thawed
42 ounces chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
1 large potato, peeled and diced
½ cup chopped onion
½ teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened
⅓ cup shredded Cheddar cheese, or to taste
2 tablespoons bacon bits, or to taste
2 tablespoons sliced green onions, or to taste

Steps:

  • Put hash browns, chicken broth, soup, potato, onion, and pepper in a slow cooker.
  • Cover and cook on Low until diced potatoes are tender and soup is hot, 3 to 5 hours.
  • Drop in softened cream cheese; use a whisk to get it all melted and mixed in.
  • Garnish with Cheddar cheese, bacon bits, and green onions.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 41.4 g, Cholesterol 59.8 mg, Fat 27.7 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 14 g, Sodium 1567.5 mg, Sugar 2.5 g

SUPER EASY HASH BROWNS POTATO SOUP



Super Easy Hash Browns Potato Soup image

Make and share this Super Easy Hash Browns Potato Soup recipe from Food.com.

Provided by Karen..

Categories     Potato

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 onion, chopped
1 tablespoon butter or 1 tablespoon oil
3 (14 ounce) cans chicken broth
1 (32 ounce) bag frozen hash browns
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese
bacon bits (optional)

Steps:

  • Saute onion in butter or oil until transparent.
  • Add broth, bring to boil.
  • Add hash browns, bring to boil.
  • Add soups (don't dilute) and milk, bring to boil.
  • Add Cheese and Heat until cheese melts. Optional, serve with bacon bits on top.

Nutrition Facts : Calories 734, Fat 44.3, SaturatedFat 21.9, Cholesterol 82.8, Sodium 2475.9, Carbohydrate 62.2, Fiber 3.6, Sugar 10.8, Protein 25.3

CREAMY HASH BROWN POTATO SOUP



Creamy Hash Brown Potato Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 13 servings (about 3 quarts).

Number Of Ingredients 8

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

Steps:

  • 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).

Nutrition Facts :

EASY CROCK POT POTATO SOUP RECIPE - (3.8/5)



Easy Crock Pot Potato Soup Recipe - (3.8/5) image

Provided by critty

Number Of Ingredients 7

1 bag (30-ounces) of frozen diced hash browns I used Ore Ida
1 box of chicken broth (32-ounces)
1 can of cream of chicken soup (10-ounces)
1 package cream cheese (8-ounces, not fat-free)
3 ounces of bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Steps:

  • Put the Ore Ida hash brown potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until hash browns potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits.

HASH BROWNS POTATO SOUP



Hash Browns Potato Soup image

This is a super easy and delicious soup from a restaurant called The Market Place. Using precooked or leftover bacon is a time-saver. I use light sour cream and light Velveeta for less fat content. Note that butter is optional, but sour cream a must. Enjoy!

Provided by SmHerndon

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 (32 ounce) package frozen hash brown potatoes
1/2 cup chopped onion
water
2 tablespoons butter
6 ounces sour cream
1/2 lb Velveeta cheese, cut in small cubes
salt
pepper
garlic powder
milk
4 slices bacon, cooked crisp and crumbled

Steps:

  • Place potatoes and onion in large pan and barely cover with water.
  • Cook until potatoes are tender; do not drain.
  • Mash with potato masher to desired consistency.
  • Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
  • Heat until cheese is melted - do not boil.
  • If mixture is too thick, add milk to desired soupy consistency.
  • Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!

Nutrition Facts : Calories 358.4, Fat 21.3, SaturatedFat 12.3, Cholesterol 59.2, Sodium 695.5, Carbohydrate 32.6, Fiber 2.3, Sugar 4.6, Protein 10.6

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