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Creamy Hash Brown Potato Soup
Creamy Hash Brown Potato Soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Quick and creamy hash brown soup topped with crispy bacon, using frozen potatoes for convenience.
Ingredients:
  • 0.5 pound bacon
  • 1 (2 pound) package frozen hash brown potatoes
  • 2 (16 ounce) packages frozen O'Brien hash brown potatoes
  • 8 cubes chicken bouillon
  • 1 teaspoon celery seed
  • 0.5 teaspoon ground black pepper
  • 8 (10.5 ounce) cans cream of chicken soup, undiluted
  • 2 quarts milk
Instructions:
  • Fry bacon in a skillet over medium-high heat until crispy, about 10 minutes. Remove bacon and chop into small pieces, saving the tasty drippings in the pan.
  • In a large pot over medium heat, bring together hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper. Let it come to a boil, then cover and simmer until potatoes are tender, which should take about 20 to 30 minutes.
  • Blend the potatoes in the pot until smooth using an immersion blender. Add condensed soup, milk, and reserved drippings, then simmer for about 10 minutes until heated through. Finish by sprinkling bacon on top.

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