Creamy Hash Brown Potato Soup

• servings: 16 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

½ pound bacon (opt)

1 (2 pound) package frozen hash brown potatoes

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

8 cubes bouillon dissolved in 8 cups hot water

1 teaspoon celery seed

½ teaspoon ground black pepper

8 (10.5 ounce) cans cream of chicken/mushroom/celery soup, undiluted

2 quarts milk

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 small pieces; set aside.

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

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.

Notes

This makes so many servings!!!!!!!! Halve the recipe!!!!!!!!!

Nutrition

• Calories: 314 kcal
• Total Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 27 mg
• Sodium: 1760 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 12 g