Cheesy Cream Of Potato Soup Recipe

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Cheesy Cream of Potato Soup

Cathy Smith

By
@cathy127

I love all the creamy potato soups you get in restaurants, so I came home one day and just started experementing. This is what I came up with and everyone loves it.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

8 medium
potatoes (peeled and diced)
4 slice
bacon (fried and crumbled)
3
chicken boullion cubes
1 medium
onion (diced)
2 can(s)
evaporated milk (not sweet condensed, i use fat free)
1 to 2 can(s)
campbells cheddar soup (depending on how cheesy you like it)
7
baby carrots (diced, optional)
1 can(s)
mushrooms (chopped, optional)
parsley flakes for color
salt & pepper to taste

Directions Step-By-Step

1
In large pot over medium heat cook bacon until crisp. Remove and set aside. I slice my bacon in small pieces before I fry it.
2
Add chopped onion to bacon grease and cook until transparent and it starts to brown around the edges.
3
Add potatoes and carrots with just enough water to cover them. Boil until tender. At this point you can remove about half of the water.
4
Add evaporated milk and cheddar cheese soup and simmer on low. Then enjoy, like I do, with a few croutons on top.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #potato, #Cream, #cheese