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21 ounces cream of chicken soup ; or two 10.75 oz cans
8 slices bacon
4 cups potatoes ; cubed
1 teaspoon dill ; dried
2 1/2 cups milk
salt ; to taste
black pepper ; to taste
1 cup onions ; chopped
water
4 tablespoons green onions ; chopped; optional
1/4 cup cheddar cheese ; shredded; optional
Submitted by elnoob
A quick and comforting potato soup.
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
- Cook bacon in a large saucepan until crisp. Remove bacon from the saucepan, reserving 3 tablespoons of the bacon grease and drain the bacon on paper towels.
- Add onion to the pan and brown over medium heat, about 5-10 minutes.
- Add potatoes and enough water to cover. Cover, and cook until potatoes are tender, about 15-20 minutes.
- Stir in the milk and cream of chicken soup, taking care not to boil.
- Add salt and pepper to taste, and stir in dill weed.
- Just before serving, crumble the bacon and stir into the soup.
- Garnish with green onion and cheddar, if desired.
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