Potato Soup
I used to make this soup every time we were asked to make something to sell at the wrestling tournaments/home matches. (recipe tripled or quadrupled) A friend told me she over heard someone say, this is the school where they have that really good potato soup in the concession stand.
Ingredients
- 1 small can of Cream of Mushroom soup
- 8 Russet Potatoes peeled and cubed
- 1 Onion chopped
- 2 Celery stalks sliced
- 6 Cubes of chicken bouillon
- 1.5 Pints Half and Half
- 1 lb Bacon cooked and crumbled
- 2 Cups Cheddar Cheese Shredded
Instructions
- In a large pot, combine potatoes, onion, celery, bouillon and enough water to cover everything.
- After bringing to a boil, simmer on medium heat until potatoes can easily be pierced.
- Add Half and Half, bacon, cream of mushroom soup and stir until creamy.
- Add cheese and stir until melted and incorporated.
- Simmer on low until while potatoes continue to soften and break up when being stirred.
Tried this recipe?Let us know how it was!