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Nutrition Facts
Serving Size 1 (252g) Recipe makes 6 servings
Calories 409
Calories from Fat 234		(57%)
Amount Per Serving		%DV
	Total Fat 26.1g	40%
	Saturated Fat 14.2g	71%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 762mg		31%
Potassium 650mg		18%
Total Carbohydrate 33.2g		11%
	Dietary Fiber 2.3g	9%
	Sugars 3.6g
Protein 12.1g		24%
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Hash Browns Potato Soup

Recipe #121185 | 35 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: SmHerndon
May 9, 2005

This is a super easy and delicious soup from a restaurant called The Market Place. Using precooked or leftover bacon is a time-saver. I use light sour cream and light Velveeta for less fat content. Note that butter is optional, but sour cream a must. Enjoy!

SERVES 6 (change servings and units)

Ingredients

1 (32 ounce) package frozen hash brown potatoes
1/2 cup chopped onion
water
2 tablespoons butter
6 ounces sour cream
1/2 lb Velveeta cheese, cut in small cubes
salt
pepper
garlic powder
milk
4 slices bacon, cooked crisp and crumbled

Directions

1
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.
2
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!

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Featured Reviews for This Recipe

From: Chef #1053553

On Nov 30, 2008

This is a wonderful soup for cold winter days. Very filling!

0 people found this review helpful

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From: RunnaB

On Oct 19, 2008

Very good and a quick recipe for a weekday meal. My kids love it and actually ask me to make it often.

0 people found this review helpful

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From: hkcurry

On Jul 17, 2005

This was very good! I followed it exactly, except I only had 26 oz. of hashbrowns. It was still delicious! And I sprinkled a mexican cheese blend on top along with the bacon. We will definately have this again!!

4 people found this review helpful

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From: *Parsley*

On Mar 7, 2006

Great "shortcut" recipe for a wonderfully thick and cheesey potato soup. I did add the optional butter and I used cheddar cheese instead of Velveeta. Used my hand-held immersion blender instead of a masher. I garnished with chives and the bacon. I'll make this again. Thanx!

3 people found this review helpful

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Read all 5 reviews