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cheesy cream of potato soup

(1 rating)
cathy127 avatar
Recipe by
Cathy Smith
@cathy127
Edgewater, FL

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 rating)
yield 6 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For cheesy cream of potato soup

  • 8 md
    potatoes (peeled and diced)
  • 4 slice
    bacon (fried and crumbled)
  • 3
    chicken boullion cubes
  • 1 md
    onion (diced)
  • 2 can
    evaporated milk (not sweet condensed, i use fat free)
  • 1 to 2 can
    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

  • 1
    In large pot over medium heat cook bacon until crisp. Remove and set aside. I slice my bacon in small pieces before I fry it.
  • 2
    Add chopped onion to bacon grease and cook until transparent and it starts to brown around the edges.
  • 3
    Add 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.
  • 4
    Add evaporated milk, cheddar cheese soup and bacon. Simmer on low. Then enjoy, like I do, with a few croutons on top.
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