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Soup: Potato Soup - KC




Source of Recipe


Karin Calloway


List of Ingredients




6 slices bacon or turkey bacon
1 cup chopped onion
4 cups peeled and cubed potatoes or frozen Southern-style hash browns, thawed
2 cups water
1 teaspoon salt
2 10¾-ounce cans regular or reduced fat condensed cream of mushroom soup
2 soup cans milk
1½ cups shredded sharp Cheddar cheese



Recipe



Fry the bacon until crisp in a large skillet or Dutch oven over medium heat. Remove bacon from pan, crumble and set aside. Add onion to bacon fat and sauté until browned, about 5 minutes. Add potatoes and water. Cover pan with lid and cook for 15 minutes, until potatoes are tender. Stir in salt, soup and milk. Heat through but do not boil.

Ladle into bowls and top each bowl with ¼ cup shredded cheese and some of the crumbled bacon.

Makes 6 servings.