Aug 07 2008
Creamy Potato Soup Recipe
Seems strange to desire soup in this hot weather, but we enjoy soup any time of year. The best part of this soup is that no only is awesome piping hot, it is delicious cold too.
Creamy Potato Soup
4 c. cubed potato
2 cans condensed cream of chicken soup
1 c. chopped onion
1 tsp. dried dill weed
2 1/2 c. milk
8 slices bacon
salt, to taste
ground black pepper, to taste
shredded cheese (if desired)
Cook bacon until crisp. Remove bacon, and set aside on paper towels. Reserve 3 Tbs. of bacon fat and remove the rest. Brown the onions in the bacon fat over med. heat. Add the potatoes and enough water to cover them. Cover with a lid and allow to cook for 15-20 minutes or until potatoes are tender. In a separate bowl, combine the soup and the milk. Pour over potato mixture. Allow to heat, but to not boil. Stir in the dill weed. Add salt and pepper to taste. When ready to serve, crumble the bacon and add to a bowl of soup. Garnish with bacon and shredded cheese on top if desired.
