This potato soup recipe cuts down the time to prepare and cook down potato soup. It's a quick and creamy version. We love the flavors of onion and celery mixed with the potato and creamy broth. American cheese is a clever idea to make the soup smoother and add cheesy flavor. Topping a bowl with bacon and green onions just adds to the flavor. The potato soup is savory, warm, and comforting without all the fuss. On a rainy evening, when feeling down or needing a pick-me-up, nothing is better nor quicker than a pot of good old potato soup! This is my go-to recipe. My family thinks it is the cat's pajamas! It is so warm and soothing... even in summer! We love it with salty crackers or without. Try it and see if it picks you up, too!
Ingredients :
- 7 - 8 small potatoes
- peeled and cut into chunks
- 1 box(es) chicken broth (32 oz. low sodium)
- 1 cup(s) milk (2%)
- 2 stalk(s) celery
- sliced
- 1 cup(s) onion
- chopped
- 1 can(s) cream of chicken soup (10.5 oz)
- 5 - 6 slice(s) bacon
- fried and crumbled
- 4 - green onions
- sliced
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 6 slice(s) American cheese
Intructions :
- Fry bacon, crumble and set aside.
- Place potatoes
- celery
- onion
- the white part of green onions
- and broth in a large pot.
- Bring to a boil and then simmer until potatoes are tender.
- Add milk and soup
- mix well
- and bring back to a simmer.
- Mash some of the potatoes to thicken the soup a little.
- Add cheese slices and stir until melted and well blended. Turn burner to low to keep warm.
- Season to taste with salt and pepper. Top with green part is green onions and bacon and serve.
Rated 5/5 based on 91 Reviews
Keyword : recipe-American-Other Main Dishes-Stove Top