I think I’ve printed his recipe before, but it’s Soup Season, so repeats are in order.
On a recent chilly night, I had a hankering for some tummy filling Potato Soup and went to my old standby – Hash Bown Potato Soup. It was delicious, as usual, easy to put together and we wolfed it down.
Here’s how.
Combine 1 (30-oz.) bag of frozen hash browns, 1 C diced onion, 4 C chicken broth, 1 can cream of celery (or cream of chicken) soup, 1 t Kosher salt, and 1 t black pepper in a crockpot, Cook on high fo 4 hours or on low for 6 to 8 hours. If you like thinner soup, add more brothy. Garnish with bacon, cheese, sour cream, green onions, etc.
Hash Bown Potato Soup
1 (30-ounce) bag frozen hash browns (shredded or cubed)
1 C diced onion
4 cups chicken broth, or more as needed
1 (10.5-ounce) can condensed cream of celery soup (or cream of chicken)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
