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
-
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.
-
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.
-
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.
