Creamy Cheesy Hashbrown Soup

Creamy Cheesy Hashbrown Soup

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Nicole Schafer


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.


★★★★★ 1 vote

10 Min
20 Min


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

How to Make Creamy Cheesy Hashbrown Soup


  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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About Creamy Cheesy Hashbrown Soup

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

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