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!!!! "
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INGREDIENTS
Nutrition- 2
- 1(10 3/4 ounce) can cream of chicken soup
- 1 3⁄4cups milk
- 1cup sour cream
- 1cup water
- 1
- 1⁄4teaspoon salt
- 1⁄4teaspoon johnny's seasoning salt
- 1⁄2teaspoon pepper
- 2dashes hot sauce
- 2
- 1tablespoon dried parsley
- 8
Ganish
- shredded cheddar cheese
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DIRECTIONS
- In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper.
- NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender.
- If using canned potatoes, bring to soft boil.
- Turn down heat to medium.
- Gradually add soup and milk, stirring constantly.
- Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes.
- Stir in sour cream, bacon, and parsley, and heat thru.
- Top with additional pepper and cheese.
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