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Creamy Hash Brown Potato Soup

A friend brought me this soup when I was sick. It tastes like it simmered for hours, but basic ingredients make it a snap to prepare. —Pat Maruca, Philippi, West Virginia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    13 servings (about 3 quarts)


  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 6 cups water
  • 1/3 cup chopped onion
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 4 ounces process cheese (Velveeta), cubed
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
  • Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil).

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