creamy cheesy hashbrown soup
(1 RATING)
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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prep time
10 Min
cook time
20 Min
method
---
yield
6-8 serving(s)
Ingredients
- 6 cups water
- 2 cans cream of celery soup (condensed)
- 1 package shredded hashbrowns
- 2 - celery stalks
- 1-2 medium onions
- 3 - carrots
- 16oz packages velveeta cheese
How To Make creamy cheesy hashbrown soup
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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.
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Step 2Add the 6 cups water and hashbrowns. Heat to a boil
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Step 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.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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