Easy Creamy, Cheesy Potato Soup W/ Crisp Bacon

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!!!! "

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2 (15 ounce) cans canned sliced potatoes, undrained
• 1 (10 3/4ounce) 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

• Ganish

•  shredded cheddar cheese

Directions

1. In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper.
2. NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender.
3. If using canned potatoes, bring to soft boil.
4. Turn down heat to medium.
5. Gradually add soup and milk, stirring constantly.
6. Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes.
7. Stir in sour cream, bacon, and parsley, and heat thru.
8. Top with additional pepper and cheese.