Hash Brown Potato Soup

Frozen hash brown potatoes are used instead of fresh potatoes to speed up preparation of this rich and creamy soup topped with crispy bacon.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 314 Calories

Ingredients

• ½ teaspoon ground black pepper
• ½ pound bacon
• 8 cubes chicken bouillon
• 2 quarts milk
• 1 teaspoon celery seed
• 1 (2 pound) package frozen hash brown potatoes
• 2 (16 ounce) packages frozen O'Brien hash brown potatoes
• 8 (10.75 ounce) cans cream of chicken soup, undiluted

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 smaller pieces.

Step 2

Combine hash brown potatoes, O'Brien hash brown potatoes, chicken 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

Puree potatoes with an immersion blender until smooth.

Step 4

Pour reserved bacon drippings, cream of chicken soup, and milk into the pot. Simmer until heated through, about 10 minutes. Sprinkle chopped bacon on top.