No Fuss Creamy Potato Soup {With Bacon}

I’ve been on the hunt for a perfect potato soup recipe for several years now. I’ve tried lots of different ones but the soups are always too watery or have a long list of ingredients. So you can imagine my excitement when I came across Jennifer’s recipe for Potato Soup. I gave her recipe a few tweaks and my goodness this soup is good. And it’s just as good the next day!
What You Need:
-16oz chopped frozen hash browns (not shredded) 
-2 cans Cream of Chicken
-2 1/2 soup cans of milk
-8oz container of French Onion dip
-1/2 stick of butter
-6 slices of bacon + the fat after cooking
-1 cup shredded cheddar cheese + extra for topping
What To Do:
1. In a large pot or dutch oven, melt the butter then add the milk, Cream of Chicken, and french onion dip. Stir until combined. 
2. Add the hash browns and shredded cheese. Stir until melted.
3. While the cheese is melting, cook the bacon until crispy, making sure to save the grease. Crumble the bacon and add it to the pot along with the bacon grease. I never said this soup was healthy 🙂
4. Give everything one more good stir and simmer on low for 20 minutes. 
5. Garnish with cheese, chives, extra bacon, or whatever else floats your boat. 



  • Amber Elliott

    Sounds yummy! I will have to try. When I make potato soup with potatoes that are peeled and sliced (I use Paula Deen's recipe normally) I only put enough water in the pot to cover the potatoes and then bring it to a boil. While it's boiling…I leave the lid off. I think this helps some of the liquid to evaporate, but you have to watch it in case too much water evaporates and they burn. Have you tried this? If not give it a try if you try out any other potato soup recipes. This looks a lot simpler though!!

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