I love one-pot meals. And I especially love easy soups. This soup is both of those things.
I am a soup lovin’ gal. I’m kinda weird because I love soup anytime of the year. It doesn’t have to be cold weather for me to indulge in some soupy goodness.
It’s Spring and flowers are blooming, GIVE ME SOUP!
It’s Summer and 110 degrees outside. That’s okay. I’LL TAKE THE SOUP, PLEASE!
And especially during Winter and Fall, where I’m perpetually cold all the time. SOUP, PRETTY PLEASE!
Step by step photos after the recipe card.
- 1 to 2 Tablespoons of oil or butter
- 1 bag hash browns, frozen
- water, to cover
- 1/2 - 1 onion, diced (put as much as you want)
- 1 (12 oz.) can of evaporated milk
- 1 stick butter
- 1/4 – 1/2 pound Velveeta
- In a large stockpot, over medium heat, put 1- 2 of Tablespoons of oil or butter and the onions.
- Cook the onions until translucent or until they are pretty soft.
- When the onions are soft, dump in the hash browns.
- Then, add just enough water to barely cover the hash browns. Cook the hash browns over medium-high heat until they’re tender. (You want to let them come just barely to a boil.)
- While the hash browns are cooking, dice the Velveeta into small cubes, about 1 inch-ish, so it will melt faster.
- After the taters have cooked and you have checked them for tenderness, add the evaporated milk, butter, and Velveeta. (The amount of Velveeta may vary depending on how cheesy you like your soup. I usually wind up using about a 1/4 of a two pound package of Velveeta, so about a 1/2 pound.)
- Now just heat the soup through until everything is melted and serve it hot.
- Try it with flavor blasted Goldfish crackers. That's one of my favorite add ins for this soup!
- If you don't have a can of evaporated milk, just try it with cream or half and half.
Here’s what you’ll need:
Also, a big ‘ol bowl of water. You’ll need the water to cover the hash browns.
In a large stockpot, over medium heat, put 1- 2 of Tablespoons of oil or butter and the onions. Cook the onions until translucent or until they are pretty soft. (Maybe somewhat caramelized because you walked away for a few minutes.)
When the onions are soft, dump in the hash browns.
Then, add just enough water to barely cover the hash browns. Cook the hash browns over medium-ish heat until they’re tender.
While the hash browns are cooking, dice the Velveeta into small cubes, about 1 inch-ish, so it will melt faster.
After the hash browns get tender, add the evaporated milk…
then the butter…
…and the Velveeta. (The amount of Velveeta may vary depending on how cheesy you like your soup. I usually wind up using about a 1/4 of a two pound package of Velveeta, so about a 1/2 pound.)
If you can’t tell, there are little chunks of cheesiness melting away in there.
Now just heat the soup through until everything is melted and serve it hot.
P.s. I have also made this soup with leftover mashed taters and tater innards from where we’ve had tater skins. This soup is very versatile.
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