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!