For a vegetarian version, omit the bacon and use vegetable broth instead of water and bouillon. To make ahead, prepare the soup through step 5. Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. This soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Spice it up! Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. For a richer flavor, use half-and-half or heavy cream instead of milk.
Creamy Hash Brown Potato Soup
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS9
Embrace the comforting allure of Creamy Hash Brown Potato Soup, a symphony of textures and flavors that will warm you from the inside out. This hearty soup, enriched with crispy bacon and creamy goodness, is a delightful twist on classic comfort food. Perfect for chilly evenings or as a satisfying lunch, this recipe is easily adaptable and freezer-friendly.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol27 mg
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Fiber2 g
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Protein12 g
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Saturated Fat6 g
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Sodium1760 mg
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Sugar7 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Crisp the Bacon (10 minutes): In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium-high heat, stirring occasionally, until crispy and golden brown. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon drippings in the pot; discard the rest or save for another use. Roughly chop the crispy bacon and set aside.
02
Step
5 mins
Sauté the Aromatics and Build the Base (5 minutes): If using fresh diced onions and peppers instead of O'Brien potatoes, add them to the pot with the reserved bacon drippings and sauté over medium heat until softened, about 5 minutes. This step enhances the depth of flavor in the soup. Then add the thawed hash brown potatoes and O'Brien hash brown potatoes to the pot.
03
Step
30 mins
Simmer and Infuse (25-35 minutes): Add the chicken bouillon cubes (or granules), celery seed, and black pepper to the pot. Pour in enough water to just cover the potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 to 35 minutes, or until the potatoes are very tender and easily mashed.
04
Step
5 mins
Create a Creamy Texture (5 minutes): Using an immersion blender, carefully purée the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, but be cautious when blending hot liquids. Return the puréed soup to the pot.
05
Step
10 mins
Enrich and Finish (10 minutes): Stir in the condensed cream of chicken soup and milk until well combined. Heat the soup over medium heat, stirring frequently, until heated through. Do not boil.
06
StepGarnish and Serve: Ladle the Creamy Hash Brown Potato Soup into bowls. Garnish with the reserved crispy bacon, shredded Cheddar cheese, crispy garlic croutons, and chopped fresh chives, if desired. Serve immediately and enjoy!
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Claire Lehner
Jun 29, 2025I made this for a potluck and it was a huge hit! Everyone asked for the recipe.
Syble Hackett
Jun 26, 2025This soup is a game changer! I added some cooked ham along with the bacon. Will make it again for sure!
Reilly Harris
Jun 24, 2025I love that this recipe uses frozen hash browns – it's a real time-saver! I added some sautéed onions and garlic for extra flavor.
Pete Powlowski
Jun 24, 2025The immersion blender is key to getting the perfect creamy texture. I also appreciated the tip about freezing the leftovers – perfect for a quick lunch.
Buster Haley
Jun 18, 2025This soup is so easy to make and incredibly delicious! My family devoured it.