Cheesy Potato Soup
"From Woman's World Magazine 12/7/04. Guaranteed you will probably have all of these ingredients on hand."
photo by HokiesMom
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 slices bacon
- 1 onion, chopped (1 cup)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (14 1/2 ounce) cans chicken broth (3-1/2 cups) or (14 1/2 ounce) cans vegetable broth (3-1/2 cups)
- 2 cups milk
- 2 cups instant mashed potatoes
- 1 1⁄2 cups shredded cheese, such as Cheddar
- 1⁄3 cup sour cream
- additional cooked bacon (optional)
- additional cheese (optional)
directions
- In pot cook bacon over medium-high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve.
- To fat in pot, add onon, salt and pepper; cook, stirring occasionally until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom.
- Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat.
- Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.
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Reviews
-
Very good! needed a smooth creamy soup due to a cracked tooth, so I did omit the bacon and used leftover mashed potatoes instead of instant, but otherwise made as directed. -
What a yummy soup on a rainy and coolish late summer evening! I lightened up the soup by cutting back on the bacon and only serving the bacon on top and not in the soup. I also poured off most of the bacon fat. I do not have instant mashed potato mix and used 4 cups of cubed raw potatoes instead, also threw in some cubed celery. I sauteed the potatoes, celery and onion and added chicken broth later. Cooked the potatoes thru, added milk and used a hand blender right in the pot. I did not add any cheese in the soup. Served with shredded cheese and bacon on top, forgot the sour cream but did not miss it. The soup was just wonderful and we did not feel that it lacked flavour at all. Made for 1-2-3 tag. -
I am amazed at how quickly this soup was finished and the taste was quite enjoyable. My son who is not a huge cream soup lover is finished with his 2nd large bowl. I did add some extra bacon to the soup itself and topped with a bit more crumbles and a touch of cheese. Followed your recipe exactly. Next time I may add some cooked potato chunks to give it a bit more texture. To the table in 25 minutes and VERY inexpensive - just what is needed! Tagged in 123 Hits tag game. Thanks Jackie! -
This is a really quick and easy soup that I prepared a day ahead and then put in the crock-pot the next day for a grab-n-go meal. It's really hearty and filling. I opted out of the bacon and cut up some chunk ham that I had left-over along with some cubed potatoes that were left-overs. It's such a versatile soup that anything would be great added to the base. Thanks Jackie! Made for 123Hits~ -
I was in the mood for potato soup but didn't feel like peeling potatoes LOL. Found this recipe and thought I would give it a try. My son and I really enjoyed this. I followed the recipe as written other then I didn't add the sour cream. I used mild cheddar for the cheese. I didn't add the optional bacon and cheese to top though. This also heated up nicely for lunch the next day. Will be making this again. Good, quick, easy soup.
Tweaks
-
Very good! needed a smooth creamy soup due to a cracked tooth, so I did omit the bacon and used leftover mashed potatoes instead of instant, but otherwise made as directed.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
