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Tips and Tidbits
Growing up I hated potato soup, but after creating this recipe
it's now one of my favorites. My thought was that by
combining flavors I liked in a baked potato I would get a good
soup, and it worked. The best part is that almost
everything is an "add-in" so you can use as much or as little
as you like. |
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Creamy
Potato Soup
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8-10 medium
baking potatoes
1 can cream of mushroom soup
1 can evaporated milk
2 tablespoons butter
1-2 tablespoons dried onion flakes |
1 pound bacon
2 cups shredded cheddar cheese
sliced green onions
sour cream |
Peel
and cube the potatoes into 1/2-inch cubes. Place in a
large pot and cover with water (use just enough to cover).
Sprinkle with salt. Allow potatoes to come to a boil and
add in onion flakes. Cook until the potatoes are soft,
but not mush. Drain off any excess water and return
potatoes to pot. Add in milk, mushroom soup, and butter;
stir together and heat through. While the potatoes are
cooking, slice the bacon into small pieces and fry.
Serve soup with a selection of bacon, cheese, green onions,
sour cream, crackers, and croutons for add ins. |
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