How to fix a yummy potato soup
1 or 2 small packages or 1 large package “Real Bacon Bits”
1 large white onion, julienned
2 regular or 1 large can Cream of Chicken Soup
5 lb. bag of yellow potatoes, peeled & cubed
1 gallon 2% or whole milk
2 lb. box of 2% milk Velveeta, or regular Velveeta, or store brand of the same
In a medium saucepan add approximately ¼ cup margarine and bacon bits. Sautee over med-high heat until bacon browns slightly and gets crispy (If cooking soup in a large soup pot, bacon can be browned in this pot) remove from heat. If cooking in a slow cooker, pour browned bacon in a cooker, set at high temperature.
Add julienned onions, cream of chicken soup and potatoes to the cooker. Stir to combine cream soup. Continue stirring and pour just enough milk over everything to cover potatoes. You’ll use approximately a ¾ gallon of milk. It’s okay if a small part of the potatoes on top aren’t covered. Stir until combined. The mixture will be thin but will thicken as the potatoes cook. Cover pot and bring to a boil slowly over med/low heat, stirring often, so the milk doesn’t scorch and the potatoes don’t stick. =OR=
Turn slow cooker to high, cover and bring to a boil. Stir occasionally. Cook until potatoes are almost cooked through, but not soft or mushy. Add 1 lb.Velveeta cheese to the pot in thick slices, stirring occasionally until the cheese melts. Repeat with remaining cheese. As soon as the two pounds of cheese has melted completely, turn off heat, taste and add salt and pepper if needed. Add additional seasonings to taste.
Seasonings to try on future pots
- Fiesta brand Fajita Seasoning, Salt-Free
- Crushed Rosemary
- Seasoning Salt instead of regular salt.
You can also try:
Mild, medium or sharp cheddar cheese instead of Velveeta. Smoked Gouda cheese(1/2 to ¾ lb. max with 1 ½ – 1 ¼ lb. Medium cheddar.
Instead of using only milk, use “Knorr brand CALDO CON SABOR DE POLLO/CHICK Flavor BOUILLON”. Using the plastic jar of powdered bouillon; add more powder than called for, so the broth is extra rich-tasting, being careful that it doesn’t get too salty. Make sure you keep out enough broth so you can add about 2-3 cups of milk.