Potato Soup

8 slices Swiss Meat Peppered Bacon, chopped

1 cup Sour Cream

1 3/4 cup Milk or Half and Half

1/2 tsp. Salt

10 1/2 oz. can Cream of Chicken Soup

1 cup chopped Onion

2 cups cubed Potatoes

1 cup Water (enough to cover potatoes)

dash of pepper

2 tbsp. Chopped Parsley

Fry bacon until crisp; add onion and saute 2-3 minutes, pour off fat. Add potatoes and water. Bring to a boil and simmer 10-15 minutes or until potatoes are tender. Stir in soup and sour cream, gradually add milk. Add salt, pepper, and parsley. Heat to serving temperature. Do not boil. (For a richer flavor, replace water with chicken broth) NORE: For a cheesy flavor, add 4 oz. Velveeta cheese with soup and sour cream.

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