Irish Potato Soup With Bacon

READY IN: 1hr 15mins


  • 8
    baking potatoes, peeled and cut into chunks
  • 1
    lb maple bacon, cooked crisp and crumbled
  • 2
    large onions, cut into pieces
  • 2
    (10 ounce) cans cheese soup
  • 1
    (10 ounce) can cream of potato soup
  • 1
    (10 ounce) can French onion soup
  • 24
    ounces whole milk
  • 8
    ounces water
  • 2
    (8 ounce) packages monterey jack cheese


  • Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft) drain water when done; set aside.
  • Fry bacon in separate pot (the one you will use to make the soup). Remove the bacon from the pan and set it aside. Leave the grease in the pan.
  • Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease!
  • Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture.
  • Crumble the bacon and divide it into 2 bowls.
  • Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour.
  • Add half of the cheese while stirring constantly for about 2 minutes.
  • Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top.
  • A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy!