- 1/2 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
- 1/2 teaspoon ground black pepper
- 8 (10.75 ounce) cans cream of chicken soup, undiluted
- 2 quarts milk
- 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.
- 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.
- Puree potatoes with an immersion blender until smooth.
- 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.
04/05/2018
recipepes.com
Hash Brown Potato Soup, recipe
PT15M
PT1H
5
455 calories
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