Recipe by KillerTasteBuds
This is my grandma's recipe. It's really easy and has a lot of flavor.
Top Review by Chef1MOM-Connie
Made this for PAC fall 2008. This rates high on the ease making score. Everything was in the fridge or pantry. I did sub out turkey bacon for regular bacon (dietary) so needed to cook bacon longer and had to spray pan with butter flavored PAM. Followed the directions otherwise. This is a good basic recipe that is a comfort food and will be made often at home. I did, after reviewing, add some flavorins as we thought there was something missing. Added 1 clove minced garlic (sauteed), cracked pepper to taste, 1 can drained corn,and simmered to meld flavors. DH added in 1/8 tsp red pepper flakes to his for heat. Will make with modification and probably more garlic next time. We are garlic lovers.
- 8 slices bacon
- 1 cup chopped onion
- 4 cups cubed potatoes
- 2 (10 ounce) cans cream of chicken soup
- 2 1⁄2 cups milk
- 1 teaspoon dried dill weed
Directions See How It's Made
- In a large saucepan cook bacon until crisp. Remove bacon and set aside.
- Brown onions in bacon fat over medium heat.
- Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, about 15-20 minutes.
- In a separate bowl stir milk and soup until it's smooth. Add to potato mixture.
- Heat, but do not boil. Add salt, pepper and dill weed.
- Crumble bacon, stir in just before serving or sprinkle on top.