Creamy Cheesy Hashbrown Soup
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!