Monday, December 15, 2008

Creamy Cheesy Potato Soup with Bacon

A creamy, cheesy potato soup that gets a shortcut with cream soups.

Creamy Cheesy Potato Soup with Bacon

Okay. So yes, this is a bit of a "cheater" cheesy potato soup, but that doesn't mean it isn't good. And who needs to know but you?

There is one convenience product that I use a goodly bit and honestly, it's pretty much a staple down here in the south. In fact, I'd be willing to bet that you could open just about any pantry around town and find any number of varieties of this wonderful canned product.

I am talking of course about Campbell's condensed soups! And, for me, it really does need to be Campbell's because the generics just do not stack up in flavor in my little ole humble opinion. Cream of mushroom, cream of chicken, cream of celery, cheddar cheese, tomato, these are sometimes, but rarely used as out of the can reconstituted soups, but rather they are more often used in cooking as an ingredient to enhance homemade soups, stews, sauces, meats and casseroles instead. This recipe is one of those and it sure is yummy. I hope you like it.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Creamy Cheesy Potato Soup with Bacon

©From the Kitchen of Deep South Dish

Ingredients
  • 1/2 stick (1/4 cup) of unsalted butter
  • 1/4 of a medium yellow onion, chopped fine
  • 2 large green onion bunches, chopped
  • 2 large stalks of celery, chopped fine
  • 1 can of Campbell's cream of chicken soup
  • 1 can of Campbell's cheddar cheese soup
  • 2-1/2 cups of chicken stock or broth
  • 1 can of water
  • 4 medium size red potatoes, peeled and chopped
  • 2 cups of cheddar cheese, shredded
  • 3 pinches of kosher salt, or to taste
  • 10 turns of the pepper grinder, or to taste
  • 1/4 teaspoon of Slap Ya Mama or your favorite Cajun seasoning, or to taste
  • 4 slices of bacon, cooked crisp and crumbled
Instructions

Melt butter in a stockpot and saute the onion, green onion and celery until soft. Add the cream of chicken and cheddar cheese soups, chicken stock and water and bring to a boil stirring to blend. Add potatoes, reduce heat to a medium simmer and continue cooking uncovered for about 15 minutes. Add the shredded cheese, taste and season with the salt, pepper and Cajun seasoning. Continue to simmer for 15 to 30 minutes longer, stirring occasionally; taste and adjust seasonings. Garnish with a sprinkling of crumbled bacon.

Source: http://deepsouthdish.com

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Posted by on December 15, 2008
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7 comments:

  1. Mmmmm, I love potato soup. And the weather is just right for it. We're really cold here right now and snow for over night. We had ice last night. Hope your weather is better.

    ReplyDelete
  2. It is good too! Actually, it is warm here again right now - 70s during the day and high 60s at night. Kinda hard to get in the spirit of Christmas with these temps, but I heard about that weather up your way and further north & throughout the midwest. One place they mentioned the wind chill was 40 below?!! And so many people without power. I cannot imagine that kind of cold - I don't think I'd ever get out of bed!!! Sending virtual soup your way - stay warm and safe!

    ReplyDelete
  3. I bet my husband would like to try this...he is a great cook :)

    ReplyDelete
  4. Hope he likes it ... thanks for stopping by!

    ReplyDelete
  5. I love Campbell's Soups unfortunately they don't love me. Until Campbell's decides to make them without MSG... I'm stuck making my own rendition before I can even start a recipe with it in there. Looks yummy though and will give it a try with my homemade version to replace the Campbell's.
    Thanks for the yummy recipes!

    ReplyDelete
  6. Hi Mary, was looking for a good soup to have with pulled pork sandwiches & this looks like it will go well on this cold fall day. I like to use Campbells soups too. I tried your Creamy Butterbean soup but used cannolini & northern for the beans, your seasonings worked great!!
    Don

    ReplyDelete
  7. Yep Don, I make a lot of roux and cream sauces but I will always love my cream soups too!

    ReplyDelete

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