Potato Soup PDF Print E-mail
Monday, 16 January 2012 08:07

I don't know about you, but one of my most favorite cold weather meals is potato soup. My husband and I are not huge soup fans in general (too many veggies, not enough substance), but chunky, tasty potato soup really hits the spot. A while back I got a recipe from a friend on facebook and Daniel and I both loooooooved it. I have been using it for over a year now, so I thought it was about time I shared it with you people! And the timing is pretty great, because we are having some pretty chilly weather for being down south.

30 degree temperatures? Bring on the soup!


The ingredients: 3 large potatoes (about four cups chopped), milk, sour cream, cream of chicken soup, real bacon bits and cheddar cheese.

First, peel and dice the potatoes and boil them about 7-10 minutes. You don't want to cook them too long or they will become mushy in the soup.


After you cook the potatoes put them aside for a little bit. Turn the burner on low heat and mix together one cup of sour cream, one can of cream of chicken soup and 1 3/4 cup of milk.


Throw in some Real Bacon Bits (or real bacon pieces. Either one is fine. And they are usually found near the salad dressing at the grocery store.)


Throw in your potatoes and give it a stir.


And add salt and pepper to taste. Don't skimp on the pepper! It really adds a nice flavor to the soup!


Put a lid on the pot and let it simmer on the lowest of low settings for 15-20 minutes. I mean, you COULD eat it soon after everything is mixed and heated, but I like to let everything combine and come together as one. I found 20 minutes is usually as long as I can wait before I dig in though. :)


At the end of your simmering, add in a handful or two (around 4 ounces) of freshly graded cheese and give it a stir. And if you prefer the pre-grated shredded cheese, then that is fine I guess. But really, buying a block of cheese and grating it yourself is not THAT hard. So I would recommend that. It's tastier and has less excess crap in it too. :)


Now all that is left is to dish it up in a bowl and scarf it down! Oh, and the crackers are definitely not needed in this soup. I honestly can't even tell you why I put them in my soup this particular time. But I prefer it without!

Oh, and sorry about the cell phone pictures. I was too lazy to go get my real camera.

Here's the recipe. Hope you enjoy!


Potato Soup:

4 cups peeled, diced and cooked potatoes

1 can cream of chicken soup

1 cup sour cream

1 3/4 cup milk

1 bag of real bacon pieces

Peel and dice the potatoes and boil them for 7-10 minutes. Set aside. Combine sour cream, cream of chicken soup, milk and bacon pieces in a large-ish pot. Add the cooked and drained potatoes and season with salt and pepper to taste. Simmer on low for 20 minutes. With five or so minutes left to cook, add 4-6 ounces of freshly graded cheddar cheese. Stir, dish out and enjoy!

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