Potato Bacon Soup

Recipe Rating:	119 Ratings5
Categories:	Cream Soups, Quick & Easy, Vegetable Soup
Collections:	Soup's On!, Restaurant Inspired, Fall Favorites
Serves:	ALOT

Ingredients

6-7	large potatoes, peeled and cut into bite size pieces
1	medium onion, chopped
2 can(s)	chicken broth
1 can(s)	cream of chicken soup
1 can(s)	cream of celery soup
8 oz	cream cheese, softened & cubed
1 tsp	garlic powder
1/2 stk	unsalted butter
	salt & pepper, to taste
1/2 c	milk (for thinning, but i never use it. i like thick soup!)
1 pkg	real bacon bits or cooked crumbled bacon (use the amount you like...we love bacon around here!)
	cheddar cheese, shredded
	green onions

Pinched by yesi8tai, and 11,434 more.

Amber Franks

Lightly Salted

Savannah, TN (pop. 6,982)

Troopersgirl64

Member Since Aug 2010

Amber's Notes:

I was in search of a potato soup recipe similar to Rafferty's famous potato soup to make for my husband's b-day. After ready endless soup recipes, I finally took all my favorite parts from each recipe & came up with this recipe. It's now requested at ALL family functions during the winter months! Hope you enjoy as much as we do!!!

Comments from the Test Kitchen:

We just adore the creaminess of this soup. The flavors meld perfectly, no one ingredient overwhelming another.

Directions

Cook potatoes & onion in chicken broth along with just enough water to cover potatoes & onions. Cook until tender. (Once tender, I used a potato masher to mash a few to make the soup kinda thick. Don't mash ALL the potatoes because you still want chunks of potato in the soup!).
Add cubes of Cream Cheese. Remove from heat until cheese is melted.
Return to low/medium heat.
Add half the bacon, soups, butter, & spices. Cook for another 10 or so minutes.

Garnish with shredded cheddar cheese & bacon pieces. I also used a little green onion to garnish.

** I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices....just because we love the cheddar taste! ****

Serve HOT & Enjoy! :)

Comments

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Karen Smith smilin

Aug 10, 2010

Hate to be a bother but what size cans of soup and broth?

Amber Franks Troopersgirl64

Aug 11, 2010

No bother at all! Sorry bout that!
The chicken broth is 14.5 oz.
The Cream of Chicken & Cream of Celery Soups are 10 & 3/4 oz. cans.

Karen Smith smilin

Aug 11, 2010

Thanks for getting back with me, this looked like something I could keep on hand for those "oops I forgot to set something out of the freezer? nights. Thanks for posting .

Amber Franks Troopersgirl64

Aug 11, 2010

You are very welcome! It has become a family fave around here!! We usually do a soup & sandwich night. It goes really well with paninis! :)

Amber Franks Troopersgirl64

Aug 11, 2010

Also, I really prefer to use real bacon. If I'm in a hurry, I always have real bacon bits on hand...but chopping up real bacon & frying it gives it that crispy crunch in the soup! YUM! I wish it wasn't so dang hot outside...I'm really wanting some soup now! Ha HA!

Sherry Thompson brownidmama

Sep 14, 2010

thank you for this recipe, I'm going to make this tonight....I don't care if it's not cold out either...LOL

rebecca jackson bashmansmom

Sep 14, 2010

wow, this was great! i made it for dinner tonight and we loved it! it will definetly become a regular meal at our house. thanx so much. :)

Tracee Giannette traceeg67

Sep 18, 2010

Mmmmm...SO GOOD!!! Sherry DID make it the other night and I got to have some today...FABULOUS!!!!!

Melissa Varady mvaradyteach

Sep 19, 2010

I just made it, and I love it! I added carrots to mine, and I had to use chicken stock cubes b/c I was out of chicken broth. This soup is so delicious and creamy...and QUICK! I will definitely be making it again, and soon!

Amber Franks Troopersgirl64