Potato Soup II

4 Reviews Add a Pic
Recipe by  Nell

“Quick and easy potato soup recipe . Can double or triple it, and freeze for future. You can use just potato, or you can add the other vegetables. They give it color, and taste great. Decrease the amount of water for a thicker soup. Serve with cornbread or crackers.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place hash browns, onions, carrots, celery, water, and chicken broth in large stock pot. Simmer for 30 minutes.
  2. Stir in undiluted cream soups, milk, and bacon. Season with salt and pepper. Let simmer for another 30 minutes.

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Reviews (4)

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I'm really sorry for giving such a low review, but this turned out terribly. I tried every trick I know to improve it and I could barely eat it. If I were to make this in the future, I'd omit all of the water; it was just way, way, way too watery and bland. It was better on the 2nd day at least.



This was just OK for us. I followed the recipe as written except I didn't add any of the water and only 2 cups of milk. I also added celery seed, pepper and cheddar cheese to give it some flavor.



Haven't made this, but but looking at it I can easily tell there's way too much liquid. I will omit the water and add if necessary. Will also season with Calendar's Greek Seasoning. I was looking for a potato soup w. frozen hash browns and this one fits the bill. Thanks

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Amount Per Serving (4 total)

  • Calories
  • 587 cal
  • 29%
  • Fat
  • 41.2 g
  • 63%
  • Carbs
  • 66.6 g
  • 21%
  • Protein
  • 18.3 g
  • 37%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 1559 mg
  • 62%

Based on a 2,000 calorie diet



previous recipe:

Restaurant-Quality Baked Potato Soup


next recipe:

Cheesy Potato Soup I