It’s soup weather! Hooray! I love soup in the fall. This potato soup and my tortilla soup are tied for my favorite homemade soups. And both are super easy to make!
No peeling or cutting potatoes…just use a bag of these babies (make sure you get the Southern style as they’re cubed not like normal Hash Browns).
And now for the recipe (go here for the printable):
1 bag of Ore Ida Southern Style Hashbrowns
1/2 onion, diced
1 stick of butter
48 oz. chicken broth
1/2 cup flour
3/4 lb. Velveeta cheese
2 cups (1 pint) of half-n-half
1. In a large pot, saute the onions in the stick of butter. I usually like mine cooked pretty well with some brown on the edges.
2. Create a paste using the 1/2 cup of flour and at least 1/2 cup of the chicken broth. Mix well.
3. Add the paste to the onions and butter. Stir.
4. Add the remaining chicken broth and then the potatoes (no need to thaw). Stir well.
5. Cube 3/4 lb. Velveeta.
6. Add to the pot and cook over medium heat until all the cheese has melted. Be sure to stir frequently!
7. Add the half-n-half (or heavy whipping cream, if you like). Simmer until the potatoes are nice and mushy. I usually cook mine for around 2 hours. Be sure to stir frequently. Basically every time I make this recipe, I end up burning the bottom of the pan. Prince Charming says it just adds flavor. :)
Add a little shredded cheese, bacon, and green onion garnish and serve. YUM!
Go here for the printable recipe. And if you’re a soup lover, don’t forget to try out my “Better than On The Border’s Tortilla Soup” as well!
Christi says
September 27, 2011 at 9:29 amToday it is going to be 97 degrees! So we are not ready for soup just yet! But I can’t wait to try this recipe! Maybe it will be cool enough in November! :)
TheBargainBabe says
September 27, 2011 at 10:40 amUh YUM! I have needed a good potato soup recipe that is easy! I have failed at being able to make my mom’s recipe and the recipe I have from someone else has like 20 steps involved…not good for lazy chefs like myself!
Thanks for sharing, I will make this next week!
Sonya says
September 27, 2011 at 1:09 pmApparently I need to try this; my 17-mo-old climbed up on my lap, pointed at the pics and proclaimed “NUM NUM!”
Rebekah from Simply Rebekah says
September 27, 2011 at 5:50 pmI read this post earlier today and instantly put the ingredients on my grocery list. We’ll be having this for supper tomorrow!! Thanks!
Sue Anderson says
September 28, 2011 at 3:18 pmI had lap band surgery 6 years ago and have lost tons of weight but can still only eat soup. Thank you so much for this recipe cause I do not like peeling potatoes!! I am definitely going to make this.
♥♥♥
Sue
Kami Hauser says
September 29, 2011 at 1:12 pmLooks like a great recipe. Got the ingredients yesterday at the grocery store. I was thinking of putting the soup in the crock pot for a few hours on low instead of letting it simmer on the oven. I know I will burn it if I have to stir it frequently.
Jenn says
October 14, 2011 at 9:12 amThanks! I tried this last night and loved it!! I’m not passing it on. I did substitute white cheddar cheese for the velveeta though, not a big fan of velveeta!
Jenn says
October 14, 2011 at 9:14 amI meant I’ve already been passing it on!
Courtney says
October 18, 2011 at 4:43 pmI was wondering if you could put this in the crock pot and let it cook about 4 hours, instead of cooking on the stove top for 2. I think I will try it!
Jessica says
October 16, 2012 at 3:09 pmCan I cook this in my crock pot?
Jenae says
October 16, 2012 at 3:24 pmI don’t think I’ve ever tried it in my crockpot, but I don’t see why not!
Lisa says
March 25, 2014 at 11:49 amHow many servings does this recipe make? Looks delicious!