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Hashbrown Soup

Servings 6

Ingredients

  • 1 30 oz bag frozen hashbrowns
  • 1 cup finely diced onion
  • 1-2 T. unsalted butter
  • 2 cups chicken broth
  • 2 cups water
  • 2 10 3/4 oz cans cream of chicken soup
  • 1 10 3/4 oz can cream of celery soup
  • 2 cups 2% or skim milk
  • dash of salt and pepper, as desired
  • garnishes: shredded cheese, diced cooked bacon, parsley

Instructions

  1. In a large Dutch oven or stockpot, saute the onion in butter for 3-4 minutes.

  2. Sprinkle in the hashbrowns and saute for another 3-4 minutes.

  3. Pour in the chicken broth and water; stir well to combine ingredients. Bring to a boil, then cover and reduce heat to a simmer and cook for 30 minutes...stirring occasionally.

  4. Stir in the soups and milk and continue to cook for 15-20 minutes, to heat thoroughly.

  5. Add salt and pepper to taste, then serve immediately with garnishes, as desired.

Recipe Notes

This is a thin soup, so make a slurry of 1 T. cornstarch with 1 T. cold water and stir well and add to soup to thicken, if desired.