It's 8 degrees here in Lexington, Kentucky, this morning. Snow is on the ground, and more is predicted throughout the weekend. Most importantly, the Super Bowl is almost upon us! Sounds like the perfect weekend for this warm, delicious soup. I've made this for years, and my husband and our two sons LOVE it.
Potato Soup
6 slices of uncooked bacon
1 C. chopped onion
3 C. potatoes, cubed
1-2 C. water
2 10.5 oz. cans Cream of Chicken Soup
2 soup cans milk
salt and pepper to taste
shredded cheddar cheese
In a dutch oven or large saucepan, cook the bacon until it's crisp. Remove bacon from pan and set aside. Pour off all but about 3 tablespoons of the bacon drippings from your pan. Add chopped onion to this same pan and brown. Add to the pan the potatoes and water. Cook uncovered for about 20 minutes or until potatoes are tender. Blend in the Cream of Chicken soup, milk, salt, and pepper. Heat through on low heat. My boys like to top their bowls of soup with crumbled bacon and shredded cheddar cheese.
