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    You are in: Home / Recipes / Hash Browns Potato Soup Recipe
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    Hash Browns Potato Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 07, 2006

      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!

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    • on July 17, 2005

      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!!

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    • on November 30, 2008

      This is a wonderful soup for cold winter days. Very filling!

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    • on October 19, 2008

      Very good and a quick recipe for a weekday meal. My kids love it and actually ask me to make it often.

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    • on January 05, 2006

      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!

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    Nutritional Facts for Hash Browns Potato Soup

    Serving Size: 1 (241 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 358.4
     
    Calories from Fat 191
    53%
    Total Fat 21.3 g
    32%
    Saturated Fat 12.3 g
    61%
    Cholesterol 59.2 mg
    19%
    Sodium 695.5 mg
    28%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.6 g
    18%
    Protein 10.6 g
    21%

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