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Hash Brown Potato Soup

Hash Brown Potato Soup


"This recipe freezes well and is easily halved. Serve with shredded Cheddar cheese and garlic croutons."
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55 m servings 314 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1760 mg
  • 70%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

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  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.

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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...

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