Creamy Cheesy Hashbrown Soup Recipe

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Creamy Cheesy Hashbrown Soup

Nicole Schafer

By
@KittysKitchenMN

I just got this recipe from a friend and made it for the first time last week. It's pretty much idiot-proof and you can add a variety of different ingredients to you liking. My kids LOVED it.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
20 Min

Ingredients

6 c
water
2 can(s)
cream of celery soup (condensed)
1 pkg
shredded hashbrowns
2
celery stalks
1-2 medium
onions
3
carrots
16oz pkg
velveeta cheese

Step-By-Step

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!

About this Recipe

Course/Dish: Cream Soups, Other Soups
Other Tag: Quick & Easy