Cheesy Cream of Potato Soup

Cheesy Cream Of Potato Soup Recipe

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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


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8 medium
potatoes (peeled and diced)
4 slice
bacon (fried and crumbled)
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)
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


  • 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.
  • 2Add chopped onion to bacon grease and cook until transparent and it starts to brown around the edges.
  • 3Add potatoes and carrots with just enough water to cover them. Boil until tender. At this point you can remove about half of the water.
  • 4Add evaporated milk and cheddar cheese soup and simmer on low. Then enjoy, like I do, with a few croutons on top.

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About Cheesy Cream of Potato Soup

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

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