~ Quick Cheesy Southern Hash Brown Potato Soup ~

Cassie *


Another excellent Potato soup, using Southern cut hash browns. Using hash browns instead of raw potatoes cuts the cooking time in half. This is my creation and so very yummy!


★★★★★ 2 votes
8 - 10
5 Min
35 Min
Stove Top


1 stick
butter ( 1/2 cup )
1 c
chopped red onion
1/2 c
small chopped celery
1 Tbsp
chunky garlic paste or minced garlic
1 - 32 oz
pkg, southern hash browns, partially thawed - these are the cubes, not shredded - although you could probably use them as well.
2 1/2 - 3 c
fresh shredded - sharp cheddar cheese
1 - 14.5 oz
can, cream of chicken soup
3 c
1 c
heavy cream
1/4 - 1/2 c
sour cream
1 Tbsp
parsley paste or fresh chopped
1 tsp
each - kosher salt & garlic salt or to taste
1 tsp
fresh cracked black pepper
real bacon bits, sour cream, cheese


1In a dutch oven over medium heat - melt butter. Add onion, celery and garlic - cook and stir until celery and onion are tender, about 5 minutes.
2Stir in the hash browns - continue cooking and carefully stirring for another 5 - 10 minutes or so. Making sure not to stick.
3Next, stir in the milk, cream, soup, salt, pepper, garlic salt, sour cream, parsley. Stir, making sure the sour cream and soup is thoroughly combined and cheese is melted.
4Continue cooking and stirring for another 15 - 20 minutes or until potatoes are nice and tender.

Serve in bowls and top with sour cream, cheese and bacon bits if preferred.

It's delicious and very satisfying.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy