Potato Soup II recipe

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2 (16 ounce) packages frozen hash brown potatoes, thawed
1 cup chopped onion
1 cup grated carrots
1 cup chopped celery
5 slices bacon, diced
4 (14.5 ounce) cans chicken broth
3 cups water
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
3 cups milk
salt and pepper to taste

Nutrition Info

586.9 calories
carbohydrate: 66.6 g
cholesterol: 52.9 mg
fat: 41.2 g
fiber: 5.6 g
protein: 18.3 g
saturatedFat: 15.1 g
servingSize: -
sodium: 1559.5 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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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