Creamy Hash Brown Potato Soup

Follow our step-by-step guide on how to make Creamy Hash Brown Potato Soup.

1. Step 1

   Start by heating a large skillet over medium-high heat and add your bacon.

2. Step 2

   Cook it, turning occasionally, until it’s beautifully browned and crispy, which should take about 10 minutes.

3. Step 3

   Once done, transfer the bacon to a plate lined with paper towels to drain, but don’t forget to keep those delicious drippings in the skillet for later.

4. Step 4

   After the bacon has cooled a bit, chop it into small, bite-sized pieces and set it aside; this will add a delightful crunch to your soup later.

5. Step 5

   Next, grab a large pot and combine your frozen hash brown potatoes with the O'Brien hash browns, dissolved chicken bouillon, celery seed, and a sprinkle of black pepper.

6. Step 6

   Place the pot over medium heat and stir occasionally until the mixture reaches a gentle boil.

7. Step 7

   Once boiling, reduce the heat, cover the pot, and let it simmer for about 20 to 30 minutes, or until the potatoes are tender and ready to be transformed into a creamy delight.

8. Step 8

   Now comes the fun part! Using an immersion blender, carefully purée the potato mixture right in the pot until it’s smooth and velvety.

9. Step 9

   This step is key to achieving that comforting texture we all love in a good soup.

10. Step 10

    Stir in the undiluted cream of chicken soup and milk, along with those reserved bacon drippings for an extra layer of flavor.

11. Step 11

    Let the soup simmer gently for another 10 minutes, allowing all those wonderful ingredients to meld together and heat through.

12. Step 12

    When you’re ready to serve, ladle the soup into bowls and top each serving with the reserved bacon pieces for that perfect finishing touch.

13. Step 13

    Enjoy your warm, hearty soup that’s sure to bring smiles to the table!.