Potato Soup
Author: Adell Goff
Recipe type: Dinner: Soup
- 6 slices of bacon
- 1 cup chopped onion
- 6-8 medium sized potatoes
- 2 (10¾ oz) cans cream of chicken soup
- 2 (12 oz.) cans of evaporated milk
- 1 tsp. salt
- 2 tsp. parsley
- cheddar cheese, grated
- green onion, sliced
- Cut up bacon into 1" pieces. Saute over medium-low heat. Spoon out the bacon when almost crispy and set aside on a paper towel.
- Use 3 T. of the bacon grease to saute the onion over medium-low heat until soft. While the onion is sautéing, peel potatoes then dice into 1-2" cubes. Put in a large pot. Add water until the potatoes are barely covered. Spoon the cooked onions out of the pan & add them to the pot of potatoes.
- Boil for 10-15 until the potatoes are tender. Turn down the heat to medium-low.
- Add the cream of chicken soup, evaporated milk, salt & parsley.
- Stir and heat together but do not boil. It will thicken up some as it heats through.
- Top soup with grated cheese, bacon & green onions.
Recipe by Baked in AZ at https://bakedinaz.com/potato-soup/
3.2.2925