Serves 4
30 min
Best Potato Soup
Recipe GLPRf619ddd940ccda
A quick and creamy potato soup made with frozen hash browns and condensed cream soup for rich, comforting flavor. Ready in just 30 minutes, this easy weeknight soup is perfect served with crispy bacon, melted cheese, sour cream, and fresh green onions.
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Ingredients
2 tablespoons unsalted butter
1 (30-ounce) bag frozen shredded hash browns
3 cups chicken broth, plus more as needed
1 (10.5-ounce) can condensed cream of celery soup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Crispy bacon for topping (optional)
Shredded cheddar cheese for topping (optional)
Sour cream for topping (optional)
Sliced green onions for topping (optional)
Directions
Melt the butter in a large pot over medium-high heat.
Add the frozen hash browns to the melted butter and stir to combine. Cook for 5 minutes, stirring occasionally, until they begin to soften.
Pour in the chicken broth and bring the mixture to a boil, stirring occasionally.
Stir in the condensed cream of celery soup until well combined and smooth. Reduce heat to medium and simmer for 15 minutes, stirring occasionally.
Season the soup with kosher salt and black pepper. Taste and adjust seasoning as needed. If the soup is too thick, stir in additional chicken broth 1/4 cup at a time until desired consistency is reached.
Ladle the hot soup into bowls and top with crispy bacon, shredded cheese, sour cream, and sliced green onions as desired.
