Hash Browns Potato Soup

READY IN: 35mins
Recipe by SmHerndon

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!

Top Review by Parsley

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!

Ingredients Nutrition


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

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