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Hearty Hash Brown Soup

Total Time

Prep: 10 min. Cook: 30 min.

Makes

16 servings (4 quarts)

Once they take a spoonful of this soup chock-full of potatoes and ham, folks will think you fussed. Since it uses frozen hash browns, it's really simple and fast to make.—Frances Rector, Vinton, Iowa
Hearty Hash Brown Soup Recipe photo by Taste of Home

Ingredients

  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 4 cups water
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 4 teaspoons chicken bouillon granules
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 4 cups 2% milk
  • 2 cups cubed fully cooked ham
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons garlic salt
  • 8 bacon strips, cooked and crumbled

Directions

  1. In a 6-qt. stockpot, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender.
  2. Mash potatoes and vegetables to desired consistency. Stir in condensed soup and milk until blended. Add ham, parsley and garlic salt; heat through. Sprinkle servings with bacon.

Nutrition Facts

1 cup: 156 calories, 6g fat (3g saturated fat), 22mg cholesterol, 910mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 9g protein.

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