Cheddar and Bacon Potato Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a great soup for chilly nights-so creamy and filling. Ingredients:
6 large potatoes, cubed |
1 large onion, chopped |
1/2 cup butter |
3 stalks celery, chopped |
3 chicken bouillon cubes |
1 lb bacon, cooked crisp |
8 ounces shredded cheddar cheese |
1 (12 ounce) can evaporated milk |
2 cups pepper gravy mix |
salt and pepper |
Directions:
1. In large pan combine potatoes, onion, celery, bouillon, and enough water to cover; boil until tender. Add the butter.
2. Add pepper gravy to the milk and stir well. Add to the soup mixture. When it thickens up, add the crumbled bacon and cheese. Stir the soup until the cheese melts. Serve.
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