My husband loves loaded baked and mashed potatoes. I decided to create a soup based on his slight obsession. He loves this too.
Servings: 4-6Prep Time: 15 mins Cook Time: 15 mins
2 Yukon Gold potatoes, diced
1 rib of celery, diced
2 small carrots, finely diced (adds a bit of sweetness and color, but aren’t totally necessary)
Small yellow onion, diced
1/3-1/2 c. bacon bits/pieces (REAL bacon, not the fake kind)
2-3 green onions/scallions, chopped
2 T butter
1 c.-1 1/2 c. (more or less) chicken broth
1/2 quart cream (skim milk if you want to make this sorta healthy, but it’s just not the same)
1 can cheddar cheese soup
Melt the butter at med-high heat, add yellow onions and cook until almost translucent, then toss in the bacon during this to warm up the flavor. Add the broth and bring to a simmer.
To the liquid add the potatoes, celery and carrots and a healthy grind of pepper. Simmer the vegetables until the potatoes are cooked through, but not too soft. You have to taste test them to make sure!
When the veggies are cooked, add the can of cheddar cheese soup, stir until incorporated. Then, add the cream. If the soup is too thick, add more chicken broth (or milk) to thin it out a bit. Add the green onions and let simmer for at least 15 mins to let the flavors mix together. Be sure to stir this often, as you can burn the soup!
Tastes great with some toasted garlic bread. I’m not going to touch on the calorie total…it’ll ruin the experience.
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