Ingredients
16
16 servings
- •0.5 pound bacon
- •1 (2 pound) package frozen hash brown potatoes
- •2 (16 ounce) packages frozen O'Brien hash brown potatoes
- •8 cubes chicken bouillon
- •1 teaspoon celery seed
- •0.5 teaspoon ground black pepper
- •8 (10.5 ounce) cans cream of chicken soup, undiluted
- •2 quarts milk
Instructions
- 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, 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.
Nutritional Facts
Per 16 servings
- Calories: 314
- Carbohydrate: 36g
- Fat: 17g
- Fiber: 2g
- Protein: 12g
- Sugar: 7g
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