Creamy Cheesy Hashbrown Soup
By
Nicole Schafer
@KittysKitchenMN
1
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.
Ingredients
-
6 cwater
-
2 can(s)cream of celery soup (condensed)
-
1 pkgshredded hashbrowns
-
2celery stalks
-
1-2 mediumonions
-
3carrots
-
16oz pkgvelveeta cheese
How to Make Creamy Cheesy Hashbrown Soup
- Over medium heat, warm up a large pot. Dice the vegetables, throw them in and let them fry until you start smelling their aroma.
- Add the 6 cups water and hashbrowns. Heat to a boil
- 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.
- 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!
About Creamy Cheesy Hashbrown Soup
Course/Dish: Cream Soups, Other Soups
Other Tag: Quick & Easy