Hash Brown Potato Soup


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

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
8 quarts


  • ½ pound bacon

  • 1 (2 pound) package frozen hash brown potatoes

  • 2 (16 ounce) packages frozen O'Brien hash brown potatoes

  • 8 cubes chicken bouillon

  • 1 teaspoon celery seed

  • ½ teaspoon ground black pepper

  • 8 (10.5 ounce) cans cream of chicken soup, undiluted

  • 2 quarts milk


  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 small pieces; set aside.

  2. Combine hash brown potatoes, O'Brien hash brown potatoes, 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. 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.

Nutrition Facts (per serving)

314 Calories
17g Fat
36g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 314
% Daily Value *
Total Fat 17g 21%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 1760mg 77%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 12g
Vitamin C 8mg 42%
Calcium 176mg 14%
Iron 2mg 13%
Potassium 658mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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