Creamy Hash Brown Potato Soup
This hash brown soup freezes well and the recipe is easily halved. Serve with shredded Cheddar cheese and garlic croutons.
bacon
½
pound
frozen hash brown potatoes
1
(2 pound) package
frozen O'Brien hash brown potatoes
2
(16 ounce) packages
chicken bouillon dissolved in 8 cups hot water
8
cubes 
celery seed
1
teaspoon
ground black pepper
½
teaspoon
cream of chicken soup, undiluted
8
(10.5 ounce) cans
milk
2
quarts
 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, prepared 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.
