Prep 5 mins
Cook 15 mins
This soup is fabulous, and much easier than the more complicated, time-intensive potato soup that I sometimes make. It is easy to throw together on a weekday night, or for lunch. You can, of course, use real potatoes (2 cups potatoes, skinned and cut into cubes), but I find it is even easier, and just as delicious, to use canned, sliced potatoes. It is a filling, creamy, and hearty soup, one that can easily be served alone for a complete meal. Although shared with me by my sister-in law, it actually originally came from a Gooseberry Patch cookbook, and then has been adjusted by me. You will love this soup - as my husband says, "This soup is awesome!!!! "
- 2 (15 ounce) cans canned sliced potatoes, undrained
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 3⁄4 cups milk
- 1 cup sour cream
- 1 cup water
- 1 small onion, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon johnny's seasoning salt
- 1⁄2 teaspoon pepper
- 2 dashes hot sauce
- 2 garlic cloves, minced
- 1 tablespoon dried parsley
- 8 slices bacon, crisply cooked and chopped
- shredded cheddar cheese
- In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper.
- NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender.
- If using canned potatoes, bring to soft boil.
- Turn down heat to medium.
- Gradually add soup and milk, stirring constantly.
- Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes.
- Stir in sour cream, bacon, and parsley, and heat thru.
- Top with additional pepper and cheese.
Yum! This soup should be called "loaded baked potato soup"- it's very quick and easy, and really hits the spot on a cold windy day. I made it with a some slight deviations- I used only 1 cup of milk, to lower the total amount of liquid and make it creamier. I added about 6 ounces of shredded cheddar jack into the melt and I used dried chives instead of the parsley. Beacuse I could not find Johnny's seasoning salt, I used Cavenders, and I used real bacon bits thrown in at the beginning to get hot instead of fresh fried bacon. It tastes just like a big restaurant baked potato, but in a creamy soup! Love that it is 99% pantry staples.