Ingredients37 m servings 433
- Whisk together cream of chicken soup and cream cheese in a large pot.
- Whisk in milk, 2 cups at a time, until smooth.
- Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper.
- Bring soup to a boil over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender, 30 to 45 minutes.
Per Serving: 433 calories; 26.4 27.5 21.9 74 1435 Full nutrition
ReviewsRead all reviews 13
As good as can be just as written. Made no changes at all. My ladies loved it.
Great recipe! i made some changes: 1% milk instead of 2%, low fat cream cheese, and i did not add all the bacon, i used 2.5 oz. package of bacon pieces (by the bacon bits). I also added 2 onion...
Surprisingly...it was quite nice! It reminds me of waking up Sunday morning, wondering what to eat....hmm? yeah, this would be it. I actually had to crisp up some bacon since I normally don't ke...
Very quick and easy. I only made half the recipe and used low fat milk and low fat cream cheese and I had shredded hash brown to use so I used that. My son said this stuff is so much better th...
Awesome soup! I didn't have exact ingredients so I substituted vegetables for bacon. Sautéed 1/2 cup chopped onion, 1 cup sliced mini carrots in 1/2 stick melted butter with couple shakes of c...
This soup is incredible! I used 1/2 half and half and 1/2 2% milk instead of all 2% milk. It was amazing!
Changed the following One can cream of chicken soup One can cream of celery soup 6 cups 2% milk 1/2 cup shredded extra sharp cheddar cheese Other ingredients stayed the same Cooked in slo...