Chunky Cream of Potato Soup

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READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven or large stock pot cover potatoes with water, to about 1-2 inches above potatoes.
  • Add in onions and salt and pepper.
  • Boil potatoes to right consistency.
  • Do NOT pour off water.
  • Leave on low heat.
  • In a separate bowl mix together sour cream, both cream soups, and evaporated milk with a whisk.
  • Pour this mixture into pot of potatoes; mix well.
  • Add in bacon, grease and parsley flakes.
  • Lower heat to simmer.
  • Add a little instant potatoes in at a time and mix well till you get your desired consistency.
  • Pour into bowls and garnish with cheese.
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