Prep 10 mins
Cook 30 mins
This is a great soup for chilly nights--so creamy and filling.
Make and share this Cheddar and Bacon Potato Soup recipe from Food.com.
- 6 large potatoes, cubed
- 1 large onion, chopped
- 1⁄2 cup butter
- 3 stalks celery, chopped
- 3 chicken bouillon cubes
- 1 lb bacon, cooked crisp
- 8 ounces shredded cheddar cheese
- 1 (12 ounce) can evaporated milk
- 2 cups pepper gravy mix
- salt and pepper
- In large pan combine potatoes, onion, celery, bouillon, and enough water to cover; boil until tender. Add the butter.
- Add pepper gravy to the milk and stir well. Add to the soup mixture. When it thickens up, add the crumbled bacon and cheese. Stir the soup until the cheese melts. Serve.
This soup is amazingly delicious and so easy! I have been on the lookout for a "goto" potato soup recipe for a long time and have tried dozens, this one is the hands down winner. WOO HOO!!
This is a very hearty soup! It would be great for a cold winter night, or even in the fall! Next time I make it, I think I will reduce the water a bit and add a tad more cheese -- just to make it a little thicker, that's how I like my potato soup -- but just a personal preference! :) Thanks for posting, will make again!
DELICIOUS. Very full and flavorful soup. Perfect for a cool night. I cooked up some warm rolls to dip in it - pure heaven! Thanks for posting!