POTATO SOUP WITH HASH BROWNS
Baked potato soup made with hash browns, great for cold weather! I serve it in a bread bowl if I have the frozen bread dough handy and raised. Bread bowl made from Rhodes® frozen bread dough.
Provided by nsupanda
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 10
Steps:
- Put hash browns, chicken broth, soup, potato, onion, and pepper in a slow cooker.
- Cover and cook on Low until diced potatoes are tender and soup is hot, 3 to 5 hours.
- Drop in softened cream cheese; use a whisk to get it all melted and mixed in.
- Garnish with Cheddar cheese, bacon bits, and green onions.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 41.4 g, Cholesterol 59.8 mg, Fat 27.7 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 14 g, Sodium 1567.5 mg, Sugar 2.5 g
CREAMY HASH BROWN POTATOES
Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes I cook up for potlucks and big group gatherings. -Julianne Henson, Streamwood, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 3h35m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well., Cover and cook on low until potatoes are tender, 3-1/2 to 4 hours. Stir in cream cheese.
Nutrition Facts : Calories 214 calories, Fat 13g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 387mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 13 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- 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).
Nutrition Facts :
HASH BROWN POTATO SOUP
this is a recipe I have used from a friend.
Provided by Christy Richards
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. Boil hash browns in salted water with bouillon cubes, pepper, celery seed and flakes and onions until tender. Use 4 cups water; most boils away.
- 2. In another large (8 quart) pan, mix soup and milk; stir until smooth. Add cooked potatoes, bacon, bacon grease, ham, butter, and garlic salt. Heat on low temperature. Be sure to taste before adding garlic salt or put into potato water. If too much water remains in potatoes, drain some off.
SUPER EASY HASH BROWNS POTATO SOUP
Make and share this Super Easy Hash Browns Potato Soup recipe from Food.com.
Provided by Karen..
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter or oil until transparent.
- Add broth, bring to boil.
- Add hash browns, bring to boil.
- Add soups (don't dilute) and milk, bring to boil.
- Add Cheese and Heat until cheese melts. Optional, serve with bacon bits on top.
Nutrition Facts : Calories 734, Fat 44.3, SaturatedFat 21.9, Cholesterol 82.8, Sodium 2475.9, Carbohydrate 62.2, Fiber 3.6, Sugar 10.8, Protein 25.3
SOUR CREAM HASH BROWNS POTATO CASSEROLE
A lighter, non-cheesy alternative to the usual heavy hash brown casserole. The soup and sour cream and herbed stuffing mix are the only flavoring. No cornflakes, no potato chips. Slightly elegant in taste, a great side dish, especially if serving other dishes with cheese. IT's our holiday go-to recipe.
Provided by N-JO1956
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- (do not use low-fat or low-salt soup. You need the full flavored soup to season the 2 lbs of plain potatoes).
- Saute' chopped onion slowly in 2 TBS butter, slowly, until onion texture is almost melted, very soft. They should not be crunchy.
- Mix potatoes, sauteed onion, undiluted soup, and sour cream. Spread into 2 qt long or oval baking dish.
- Mix melted butter with herbed stuffing, spread on top of casserole. Dot with more butter if you like before putting in oven.
- Bake @ 350 for 40 minutes. Might check it towards the end to make sure top is not getting too brown. if so, cover with foil.
- If using the uncooked, but unfrozen diced hash browns, the cooking time will be less, so adjust accordingly.
- I usually mix the main ingredients (not the topping) the day before so the flavors can mix in the fridge. Topping should be mixed just before baking (When I add the topping, I poke some down into the casserole for additional texture and flavor).
Nutrition Facts : Calories 465.6, Fat 34.5, SaturatedFat 17.8, Cholesterol 50.5, Sodium 396.3, Carbohydrate 37.3, Fiber 2.5, Sugar 2.6, Protein 5.7
HASH-BROWN POTATO SOUP
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan. Add onion and saute until tender, about 8 minutes. Add hash browns and broth. Bring to boil, reduce heat, and cook, covered, 8 to 10 minutes.
- In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 10 minutes or until thickened.
- Remove from heat and stir in yogurt, salt and pepper. (Don't boil after adding yogurt.) Stir until well combined. Top with green onions, cheese and bacon if desired.
HASH-BROWN POTATO SOUP
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!
Provided by Sharon Whitley @aggiemom20002000
Categories Cream Soups
Number Of Ingredients 10
Steps:
- Heat 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.
- In 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.
- Remove from heat and stir in yogurt, salt, and pepper. (Don't boil after adding yogurt.) Stir until well combined. Top with desired toppings.
HASH BROWN POTATO SOUP
This recipe freezes well and is easily halved. Serve with shredded Cheddar cheese and garlic croutons.
Provided by MICSHELLIE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into smaller pieces.
- Combine hash brown potatoes, O'Brien hash brown potatoes, chicken bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
- Puree potatoes with an immersion blender until smooth.
- Pour reserved bacon drippings, cream of chicken soup, and milk into the pot. Simmer until heated through, about 10 minutes. Sprinkle chopped bacon on top.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 36.1 g, Cholesterol 27.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 6 g, Sodium 1759.9 mg, Sugar 7.2 g
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