Skip to main content New<> this month
Get the Allrecipes magazine

Hash Brown Potato Soup

Rated as 4.33 out of 5 Stars

"This recipe freezes well and is easily halved. Serve with shredded Cheddar cheese and garlic croutons."
Added to shopping list. Go to shopping list.


55 m servings 314
Original recipe yields 16 servings (8 quarts)


{{model.addEditText}} Print
  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.
  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.
  3. Puree potatoes with an immersion blender until smooth.
  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.

Nutrition Facts

Per Serving: 314 calories; 16.7 36.1 11.6 27 1760 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

Super simple and great considering this was so easy. I chose to use cream of celery in place of cream of chicken due to personal preference. With that being said, I love me some celery in my pot...

I only made enough for one meal so here are my amounts :) In 1 c chicken bullion, I boiled 8 oz plain hash browns with 1/4 c chopped onions and 1/4 c chopped red pepper (I couldn’t find O’Brain...

meh. too much work and $$ for such a bland soup. followed the recipe; made enuf for a banquet.