Added to shopping list. Go to shopping list.
Ingredients55 m servings 314 cals
Original recipe yields 16 servings (8 quarts)
- 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.
- 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.
Per Serving: 314 calories; 16.7 g fat; 36.1 g carbohydrates; 11.6 g protein; 27 mg cholesterol; 1760 mg sodium. Full nutrition
ReviewsRead all reviews 1