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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat a large Dutch oven to medium high heat.
Add bacon and stir until crispy, about 8-10 minutes. Remove with a slotted spoon and save for later.
Leave 1 to 2 tablespoons of bacon grease in the pan. Add the celery, onion, and carrot mixture. Season with a little salt and stir until the vegetables begin to soften, approximately 3 minutes.
Add frozen hashbrowns to the pan and mix. Let thaw for about three minutes, then add flour and mix until incorporated.
Pour in broth and add premade mashed potatoes to the pot. Whisk until smooth. Season with salt and pepper to taste.
Bring soup to a slow simmer and add cheese. Whisk until smooth and top with cream.
Garnish soup with bacon bits, sour cream, shredded cheese, green onions, and chives.
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Microwave the mashed potatoes for 2 to 3 minutes before adding to the pot to make them easier to incorporate.
Omit bacon for a vegetarian version.
Can I make this soup vegetarian?
Yes, simply omit the bacon for a vegetarian version.
How can I make the mashed potatoes easier to incorporate?
Microwave the mashed potatoes for 2 to 3 minutes before adding to the pot.
What type of broth should I use?
You can use any broth of your choice, such as chicken or vegetable broth.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can use fresh potatoes, but they will need to be peeled and diced before cooking.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
