Prep 15 mins
Cook 30 mins
This is such an easy recipe and this is the only way my family will eat it.
- 1 gallon milk
- 3 lbs potatoes, cubed and cooked
- 2 (32 ounce) cans cream of chicken soup, undiluted
- 1 lb bacon, cooked and crumbled
- 1 cup parmesan cheese, grated
- 1 (32 ounce) can chicken stock
- 1 tablespoon salt
- 1 tablespoon pepper
- Peel, cube and cook potatoes.
- In a large stock pot combine milk, soup, bacon and stock with potatoes.
- Cook until a soft boil.
- Add parmesan cheese right before serving.
We really enjoyed this soup. The flavor was great, and it was very hearty. I would, however, recommend cutting the liquids in the recipe in half or doubling the potatoes. The first time we tried the recipe, it was way too thin. The second time we cut the liquids in half and it was perfect.
This is a wonderful twist on potato soup! The chicken broth and soup add a surprise flavor. The parmesan is a nice variation from cheddar. Simmering the cooked bacon in the soup released a smokey flavor. I did make two changes to the recipe. We're watching sodium so I didn't add any salt. The bacon and chicken stock made the soup plenty salty for us. We like thick soups so I only used half the amount of liquids. It was still a little thinner than our personal preferance but the taste is FABULOUS! Prepared for PAC Fall 2008