Hash Brown Potato Soup

1. 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. 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. 3

   Puree potatoes with an immersion blender until smooth.

4. 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.

* Per serving · 4 servings · Values may vary.

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