Perfect Potato Soup

Name: Perfect Potato Soup
Ingredients: 6 slices bacon (turkey bacon can be substituted); 1 cup chopped onion; 4 cups peeled and cubed potatoes or Southern-style hash browns, thawed; 2 cups water; 1 tsp salt; 2 (10 3/4 oz) cans condensed cream of mushroom soup; 2 soup cans milk; 1 1/2 cups shredded sharp cheddar cheese

8 ingredients

8 steps

Ingredients

6 slices bacon (turkey bacon can be substituted)
1 cup chopped onion
4 cups peeled and cubed potatoes or Southern-style hash browns, thawed
2 cups water
1 tsp salt
2 (10 3/4 oz) cans condensed cream of mushroom soup
2 soup cans milk
1 1/2 cups shredded sharp cheddar cheese

Directions

1

In a large saucepan or Dutch oven, fry the bacon until crisp. Remove bacon from pan, crumble and set aside.
2

Add onion to bacon fat and saute until browned, about 5 minutes.
3

Add potatoes and water.
4

Cover pan with lid and cook for 15 minutes, until potatoes are tender.
5

Stir in salt, soup and milk.
6

Heat through, but do not boil.
7

Ladle into bowls and top each bowl with 1/4 cup shredded cheese and some of the crumbled bacon.
8

Makes 6 servings.