Hash Brown Potato Soup Recipe
Potatoes are well-known for its suppleness to blend in any kind of cuisine. There are different varieties of cooking potatoes in many different delicious ways. For instance, hash brown has been branded as a children’s favorite for it has this amazing qualities of lusciousness and crunchiness which every child loves and every mother loves preparing. This hash brown soup recipe has made a great impression because of its filling and creamy traits. Its cheesy flavor savoring and lingering in your mouth you just can’t get enough; its delightfully hearty broth of chicken and celery made the soup incredibly enticing; and of course, its luscious crunchy hash browns filling your stomach it would give you a satisfaction you’d never thought possible.
Ingredients
- 1 onion, chopped
- 1 tablespoon butter or 1 tablespoon oil (15 ml)
- 3 cans chicken broth (14 oz)
- 1 bag frozen hash browns (32 oz)
- 1 can cream of celery soup (10½ oz)
- 1 can cream of chicken soup (10½ oz)
- 1½ cups milk (360 ml)
- 1 lb Velveeta cheese (460 g)
- OPTIONAL: bacon bit
Instructions
- In a large deep skillet, melt the butter or pour the oil and sauté the onions until tender.
- Pour in the broth and simmer for a couple of minutes until thick.
- Stir in hash browns and bring to a boil.
- Add the undiluted cream of chicken and cream of celery soups, and pour in milk. Bring to a boil.
- Mix in the cheese and liquefy, stirring constantly to blend the flavor.
- Serve in individual bowls and garnish with bacon bits on top.
- Serve warm and enjoy!
