Hash Brown Potato Soup


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

  • 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.

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