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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Garnish each bowl of this soup with a little extra crispy bacon... yummy! Ingredients:
9 to 10 slices bacon, diced |
1 onion, chopped |
2 (10 3/4-oz.) cans cream of potato soup |
2 pts. half-and-half |
2 cups american cheese, shredded |
optional: biscuit bowls |
1 (16.3-oz.) tube refrigerated jumbo flaky biscuits |
non-stick vegetable spray |
Directions:
1. In a skillet over medium heat, sauté bacon and onion together until bacon is crisp and onion is tender. Drain and set aside.
2. Combine soup and rice in a medium saucepan; stir in bacon mixture, half-and-half and cheese.Cook over low heat until cheese melts, stirring occassionally. Serve in Biscuit Bowls, if desired.
3. Biscuit Bowls:Flatten each biscuit into a 5-inch round. Invert 8 (6-ounce) custard cups, several inches apart, on a lightly greased baking sheet. Spray bottoms of cups with non-stick vegetable spray; form flattened biscuits around cups. Bake at 350° for 14 minutes. Cool slightly and remove biscuits from cups. Return to oven and bake 7 to 10 more minutes or until golden.
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