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Recipe : Entry # 5205
Doreen J. Knight
Recipe Title
Potato Soup
Recipe Theme
Clarke-Washington EMC
6 slices of bacon
1 1/2 cup minced onion
3 cups potatoes, cubed to bite size
1 1/2 cups water
2 cans cream of chicken soup
2 soup cans of milk
1 teaspoon salt
8 oz. fancy shredded cheddar cheese
1 loaf crusty french bread
Wrap bread in foil and heat through in the oven, keeping warm until serving. In a large stock pot, cook bacon until crisp; remove bacon and set aside. Drain all but three tablespoons of bacon fat from pot, cook onions in bacon fat until translucent. Meanwhile, crumble the bacon. Add water and potatoes to the onions. Cover and cook for about 15 minutes or until potatoes are tender. Meanwhile, in a separate bowl, stir together, milk, salt and soup, mixing thoroughly. Add soup to potato/onion mixture, stirring gently. Heat but do not boil. Tear french bread into large pieces and serve in basket. Serve soup in large bowls topped with shredded cheddar cheese and crumbled bacon.