CHEESY CREAM OF POTATO SOUP

Cheesy Cream of Potato Soup image

Provided by Cathy Smith

Time 1h

Number Of Ingredients 10

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8 medium potatoes (peeled and diced)
4 slice bacon (fried and crumbled)
3 chicken boullion cubes
1 medium onion (diced)
2 can(s) evaporated milk (not sweet condensed, i use fat free)
1 to 2 can(s) campbells cheddar soup (depending on how cheesy you like it)
7 baby carrots (diced, optional)
1 can(s) mushrooms (chopped, optional)
parsley flakes for color
salt & pepper to taste

Steps:

1. In large pot over medium heat cook bacon until crisp. Remove and set aside. I slice my bacon in small pieces before I fry it.
2. Add chopped onion to bacon grease and cook until transparent and it starts to brown around the edges.
3. Add potatoes, carrots and bouillon with just enough water to cover them. Boil until tender. At this point you can remove about half of the water.
4. Add evaporated milk, cheddar cheese soup and bacon. Simmer on low. Then enjoy, like I do, with a few croutons on top.