Creamy Hash Brown Potato Soup

This hash brown soup recipe is made with frozen potatoes to speed up the preparation of this rich and creamy soup topped with crispy bacon.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 314 Calories

Ingredients

• 8 cubes chicken bouillon
• 2 quarts milk
• 1 teaspoon celery seed
• 1 (2 pound) package frozen hash brown potatoes
• 0.5 teaspoon ground black pepper
• 0.5 pound bacon
• 8 (10.5 ounce) cans cream of chicken soup, undiluted
• 2 (16 ounce) packages frozen O'Brien hash brown potatoes

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.

Step 2

Combine hash brown potatoes, O'Brien hash brown potatoes, bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.

Step 3

Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.