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Hash Brown Potato Soup

Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe freezes well and is easily halved. Serve with shredded Cheddar cheese and garlic croutons.

By MICSHELLIE

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
16
Yield:
8 quarts
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
314 calories; protein 11.6g; carbohydrates 36.1g; fat 16.7g; cholesterol 27.4mg; sodium 1759.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 5 stars
01/18/2017
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 potato soup and so I chopped up a stalk of fresh celery and threw that in the pot . I typically prefer fresh potatoes over frozen BUT this was so easy that I'm not going to complain. I think what I liked most about this recipe that sets it apart from most potato soups was the treatment of the bacon. Most recipes call for you to put it in the soup. I get it. I mean it adds flavor BUT it results in wobbly bacon and I hate wobbly bacon. If you are going to do that then use ham. Instead this recipe incorporated the drippings from the bacon so you got the flavor but then the bacon stays crispy as it should and gets put over the top. Coming from a soup lover and snob when it comes to the cream of soups, this is pretty darn good! Read More
Helpful
(7)

Most helpful critical review

wynnkin
Rating: 3 stars
05/16/2020
meh. too much work and $$ for such a bland soup. followed the recipe; made enuf for a banquet. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Allstar
Rating: 5 stars
01/18/2017
Super simple and great considering this was so easy. I chose to use cream of celery in place of cream of chicken due to personal preference. With that being said, I love me some celery in my potato soup and so I chopped up a stalk of fresh celery and threw that in the pot . I typically prefer fresh potatoes over frozen BUT this was so easy that I'm not going to complain. I think what I liked most about this recipe that sets it apart from most potato soups was the treatment of the bacon. Most recipes call for you to put it in the soup. I get it. I mean it adds flavor BUT it results in wobbly bacon and I hate wobbly bacon. If you are going to do that then use ham. Instead this recipe incorporated the drippings from the bacon so you got the flavor but then the bacon stays crispy as it should and gets put over the top. Coming from a soup lover and snob when it comes to the cream of soups, this is pretty darn good! Read More
Helpful
(7)
ADonoghue
Rating: 5 stars
01/13/2019
I only made enough for one meal so here are my amounts :) In 1 c chicken bullion, I boiled 8 oz plain hash browns with 1/4 c chopped onions and 1/4 c chopped red pepper (I couldn’t find O’Brain hash browns) with 1/8 tsp celery seed and 1/8 tsp black pepper covered for 20 min. At the end, I stirred in 1T bacon drippings. In my blender, I poured in 1 c half and half, 1 can cream of chicken soup and added the potato mixture then blended til smooth. I added it all back to the pot and slowly heated it to serving temperature. Velvety and rich! Unlike other potato soups I’ve had. Read More
Helpful
(5)
wynnkin
Rating: 3 stars
05/15/2020
meh. too much work and $$ for such a bland soup. followed the recipe; made enuf for a banquet. Read More
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