cheesy cream of potato soup
(1 RATING)
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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prep time
20 Min
cook time
40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 8 medium potatoes (peeled and diced)
- 4 slices bacon (fried and crumbled)
- 3 - chicken boullion cubes
- 1 medium onion (diced)
- 2 cans evaporated milk (not sweet condensed, i use fat free)
- 1 to 2 cans campbells cheddar soup (depending on how cheesy you like it)
- 7 - baby carrots (diced, optional)
- 1 can mushrooms (chopped, optional)
- - parsley flakes for color
- - salt & pepper to taste
How To Make cheesy cream of potato soup
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Step 1In large pot over medium heat cook bacon until crisp. Remove and set aside. I slice my bacon in small pieces before I fry it.
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Step 2Add chopped onion to bacon grease and cook until transparent and it starts to brown around the edges.
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Step 3Add 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.
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Step 4Add evaporated milk, cheddar cheese soup and bacon. Simmer on low. Then enjoy, like I do, with a few croutons on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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