Hash Browns Potato Soup
"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!"
photo by *Parsley*
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 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
directions
- 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!
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Reviews
-
Great "shortcut" recipe for a wonderfully thick and cheesey potato soup. I did add the optional butter and I used cheddar cheese instead of Velveeta. Used my hand-held immersion blender instead of a masher. I garnished with chives and the bacon. I'll make this again. Thanx! -
This was very good! I followed it exactly, except I only had 26 oz. of hashbrowns. It was still delicious! And I sprinkled a mexican cheese blend on top along with the bacon. We will definately have this again!! -
This is a wonderful soup for cold winter days. Very filling! -
Very good and a quick recipe for a weekday meal. My kids love it and actually ask me to make it often. -
It never would have crossed my mind to use hash browns to prepare potato soup! I began by using 3 cups of potatoes, brought the potatoes and water to almost boil, used an immersion blender, then added an additional 1 cup potatoes to thicken the soup. Used white pepper, non-fat Tillamook sour cream and Tillamook extra-sharp cheddar cheese. The bacon I crumbled up and threw into the pot and sprinkled thinly sliced green onions on each serving. Quick and easy to make! Thanks for sharing!
Tweaks
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Great "shortcut" recipe for a wonderfully thick and cheesey potato soup. I did add the optional butter and I used cheddar cheese instead of Velveeta. Used my hand-held immersion blender instead of a masher. I garnished with chives and the bacon. I'll make this again. Thanx!
RECIPE SUBMITTED BY
Recently, cooking has become my favorite hobby! It is hands-on, involves reading, and new ideas and people. Also, my honey is sure happy about it (but not the weight he has gained)!
