~ quick cheesy southern hash brown potato soup ~

★★★★★ 2
a recipe by
Cassie *
Somewhere, PA

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! Enjoy!

★★★★★ 2
serves 8 - 10
prep time 5 Min
cook time 35 Min
method Stove Top

Ingredients For ~ quick cheesy southern hash brown potato soup ~

  • 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
    milk
  • 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
  • toppings
    real bacon bits, sour cream, cheese

How To Make ~ quick cheesy southern hash brown potato soup ~

  • 1
    In 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.
  • 2
    Stir in the hash browns - continue cooking and carefully stirring for another 5 - 10 minutes or so. Making sure not to stick.
  • 3
    Next, 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.
  • 4
    Continue 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.
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