Hash-Brown Potato Soup

Sharon Whitley


Easy and good. If you have a bag of hash browns, but no potatoes on hand -- you can still make a great soup. Got this from Relish Magazine in our local paper last weekend. Yummy!

☆☆☆☆☆ 0 votes
Makes 12 cups
20 Min
30 Min
Stove Top


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2 Tbsp
olive oil
1 c
chopped onion
8 c
frozen shredded hash browns, partially thawed
6 c
reduced-sodium fat-free begetable or chicken broth
1/2 c
all purpose flour
1 can(s)
(12 oz) evaporated skimmed milk or 1 1/2 cups whole milk
3/4 c
greek nonfat plain yogurt
1 tsp
1 tsp
ground black pepper
chopped green onion, grated cheddar cheese, crumbled bacon as desired for toppings

How to Make Hash-Brown Potato Soup


  • 1Heat olive oil in a large saucepan. Add onion and sauté until tender about 8 minutes. Add hash browns and broth. Bring to a boil, reduce heat, and cook covered 8-10 minutes.
  • 2In small bowl, whisk together flour with 3/4 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 10 minutes or until thickened.
  • 3Remove from heat and stir in yogurt, salt, and pepper. (Don't boil after adding yogurt.) Stir until well combined. Top with desired toppings.

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About Hash-Brown Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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