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Creamy Hash Brown Potato Soup

4

50 min

Creamy Hash Brown Potato Soup

Creamy Hash Brown Potato Soup Photo 1

Time

50 min

Serving

16 persons

Calories

314

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
This hash brown soup freezes well and the recipe is easily halved. Serve with shredded Cheddar cheese and garlic croutons.

Ingredients

  • bacon: 0.5 pound
  • frozen hash brown potatoes: 1 pack (2 pound pack)
  • frozen O'Brien hash brown potatoes: 2 packages (16 ounce packages)
  • cubes chicken bouillon dissolved in 8 cups hot water: 8 piece
  • celery seed: 1 tsp
  • ground black pepper: 0.5 tsp
  • cream of chicken soup, undiluted: 8 cans (10.5 ounce cans)
  • quarts milk: 2 piece

Metric Conversion

Stages of cooking

Creamy Hash Brown Potato Soup Photo 21
Creamy Hash Brown Potato Soup Photo 32
Creamy Hash Brown Potato Soup Photo 43
  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.
    Creamy Hash Brown Potato Soup Photo 2
  2. Combine hash brown potatoes, O'Brien hash brown potatoes, prepared 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.
    Creamy Hash Brown Potato Soup Photo 3
  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.
    Creamy Hash Brown Potato Soup Photo 4

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