Cheesy Cream of Potato Soup

Cheesy Cream Of Potato Soup

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Cathy Smith


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.


★★★★★ 1 vote

20 Min
40 Min
Stove Top


  • 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

How to Make Cheesy Cream of Potato Soup


  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, carrots and bouillon 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, cheddar cheese soup and bacon. Simmer on low. Then enjoy, like I do, with a few croutons on top.

Printable Recipe Card

About Cheesy Cream of Potato Soup

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

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