Chef likestocook's Note:
We love potato soup at our house. Since this one starts with the frozen hash browns, there are no potatoes to peel. Sometimes I save the bacon and use it as a garnish. Just serve it the way your family likes it best.I found this soup in a cookbook that I was reading one night. If you decide to add more potatoes (the bag holds more than 4 cups) just be sure to add more water.
My Private Note
Units: US | Metric
- 1Fry the bacon in a skillet until crisp.
- 2Add the onion to the bacon grease and saute until tender.
- 3Pour off some of the fat. As bad as it is to say the grease does give it a wonderful flavor.
- 4Combine the potatoes( I often thaw and cook mine a little bit in the microwave), bacon, onion from the skillet,and water in a 3 quart pan.
- 5Bring to a boil, stirring once in a while.
- 6Reduce heat and simmer, covered until potatoes are tender.
- 7Stir in the soup, sour cream, milk, and seasonings.
- 8Heat to serving temperature, but do not boil.
- 9Garnish with shredded cheese, bacon (if you didn't put it in), and/or green onions.
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Nutritional Facts for Potato and Bacon Chowder
Serving Size: 1 (376 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 664.9
- Calories from Fat 458
- Total Fat 50.9 g
- Saturated Fat 20.5 g
- Cholesterol 69.1 mg
- Sodium 1166.3 mg
- Total Carbohydrate 40.0 g
- Dietary Fiber 2.4 g
- Sugars 2.7 g
- Protein 14.8 g