Creamy Cheesy Hashbrown Soup

★★★★★ 1 Review
KittysKitchenMN avatar
By Nicole Schafer
from Rochester, MN

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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serves 6-8
prep time 10 Min
cook time 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

How To Make

  • 1
    Over medium heat, warm up a large pot. Dice the vegetables, throw them in and let them fry until you start smelling their aroma.
  • 2
    Add the 6 cups water and hashbrowns. Heat to a boil
  • 3
    Once 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.
  • 4
    Once 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!

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