Potato Bacon Soup
Blue Ribbon Recipe
We just adore the creaminess of this soup. The flavors meld perfectly, no one ingredient overwhelming another. The Test Kitchen
6-7large potatoes, peeled and cut into bite size pieces
1medium onion, chopped
2 can(s)chicken broth, 14.5 oz
1 can(s)cream of chicken soup, 10 3/4 oz.
1 can(s)cream of celery soup,10 3/4 oz.
8 ozcream cheese, softened & cubed
1 tspgarlic powder
1/2 stickunsalted butter
·salt & pepper, to taste
1/2 cmilk (for thinning, but i never use it. i like thick soup!)
1 pkgreal bacon bits or cooked crumbled bacon (use the amount you like...we love bacon around here!)
·cheddar cheese, shredded
How to Make Potato Bacon Soup
- 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! :)