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Creamy Potato Bacon Soup  (Not yet rated)

A quick and comforting potato soup.

Cal: 491 Fat: 23g Carbs: 51g Protein: 21g Fiber: 3g
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Original recipe serves 4
½ 2x 3x Reset

Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 21 ounces cream of chicken soup ; or two 10.75 oz cans
  • 8 slices bacon
  • 4 cups potatoes ; cubed
  • 1 teaspoon dill ; dried
  • 2 1/2 cups milk
  • salt ; to taste
  • black pepper ; to taste
  • 1 cup onions ; chopped
  • water
  • 4 tablespoons green onions ; chopped; optional
  • 1/4 cup cheddar cheese ; shredded; optional
  • In My Kitchen

  • Directions

    1. Cook bacon in a large saucepan until crisp. Remove bacon from the saucepan, reserving 3 tablespoons of the bacon grease and drain the bacon on paper towels.
    2. Add onion to the pan and brown over medium heat, about 5-10 minutes.
    3. Add potatoes and enough water to cover. Cover, and cook until potatoes are tender, about 15-20 minutes.
    4. Stir in the milk and cream of chicken soup, taking care not to boil.
    5. Add salt and pepper to taste, and stir in dill weed.
    6. Just before serving, crumble the bacon and stir into the soup.
    7. Garnish with green onion and cheddar, if desired.

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