This comforting, cheesy soup is made with frozen hashbrowns, chicken broth, Velveeta, cheddar cheese, peppers, and of course, bacon!

Ingredients

• 1 bag (32 oz) frozen hash brown potato cubes

• 1 (32 oz) container chicken broth

• 2 cups heavy cream

• 1 can (10.5 oz) cream of chicken soup

• 1 small yellow onion, finely diced

• ½ red bell pepper, finely diced

• 1 jalapeño, finely diced (seeds removed for less heat, optional)

• 6-8 slices of bacon, cooked and crumbled

• 6 tablespoons salted butter

• 1½ cups shredded sharp cheddar cheese

• 1 cup sour cream

• 1 cup diced Velveeta

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

Directions

1. In a large pot, sauté the bacon over medium heat until crispy. Remove the bacon, place it on a paper towel to drain, and crumble it once cooled. Reserve 2 tablespoons of the bacon grease in the pot.

2. In the reserved bacon grease (or add butter if needed), sauté the diced onion, red bell pepper, salt, pepper, and jalapeño over medium heat until softened, about 3-5 minutes.

3. Stir in the frozen hash browns, chicken broth, heavy cream, and cream of chicken soup. Mix well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the hash browns are tender.

4. Stir in the shredded cheddar cheese, diced Velveeta, and most of the crumbled bacon (reserving a little for garnish). Stir until the cheeses are fully melted and the soup is creamy. 

5. Garnish with reserved bacon and sour cream and additional cheese if desired, and serve hot.