Creamy Cheesy Hashbrown Soup
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- 6 c
- 2 can(s)
- cream of celery soup (condensed)
- 1 pkg
- shredded hashbrowns
- celery stalks
- 1-2 medium
- 16oz pkg
- velveeta cheese
1Over medium heat, warm up a large pot. Dice the vegetables, throw them in and let them fry until you start smelling their aroma.
2Add the 6 cups water and hashbrowns. Heat to a boil
3Once the water is boiling and the hashbrown and vegetables have softened, add the 2 cans condensed soup along with the 16 oz Velveeta (diced). Lower the heat and stir occasionally.
4Once all the ingredients have combined and the soup is nice and creamy, you can serve it up or freeze it. Mine lasted in my freezer less than a week before it was all eaten up! ENJOY!