Hash Browns Potato Soup

Submitted 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!"

 

• 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

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!

Reviews

[*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!

 

[hkcurry]

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!!

 

[wroblewski]

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

 

[Bales]

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

 

[COOKGIRl]

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!