Potato Soup With Hash Browns Recipes

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.

Steps:

• Place potatoes and onion in large pan and barely cover with water.
• Cook until potatoes are tender; do not drain.
• Mash with potato masher to desired consistency.
• Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
• Heat until cheese is melted - do not boil.
• If mixture is too thick, add milk to desired soupy consistency.
• Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!

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.

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.

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).

Steps:

• Mix all ingredients together in a 3 1/2 to 5 quart crock-pot/slow cooker.
• Turn on High and let cook for approximately 6 hours.

Steps:

• Mix soup, milk and chili powder in large saucepan until blended. Stir in hash browns.
• Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
• Serve topped with cheese, bacon and onions.

Steps:

• 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., 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.