Ingredients for Hash Browns Soup
- 2 lbs. frozen hash browns
- 3 cups water
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 chicken bouillon cubes
- 1/2 teaspoon celery seed
- 1/2 teaspoon pepper
- 1 (10 3/4 ounce) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup cooked ham
- 1 tablespoon fresh parsley
- 1/2 teaspoon garlic salt
- 2 slices bacon
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 6 cups of vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
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How to Make Hash Browns Soup
- In a large soup pot or Dutch oven, combine 1 tablespoon olive oil, 1 medium onion (chopped), 2 cloves garlic (minced), and 4 cups shredded hash browns.
- Cook over medium heat, stirring occasionally, until the onions are softened and the hash browns are lightly browned (about 5-7 minutes).
- Add 6 cups of vegetable or chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes, or until the hash browns are tender.
- Stir in 1 cup milk or cream (heavy cream for extra richness).
- Continue to simmer for 5 minutes, stirring occasionally, until the soup is smooth and creamy.
- Stir in 1/2 cup diced cooked ham, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon garlic powder.
- Simmer for another 5 minutes to allow flavors to meld.
- Just before serving, stir in 2 slices cooked bacon, crumbled. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
11g
Fat
53g
Carbs
11g
