Easy Bacon and Potato Soup

Quick and Easy Recipe

This easy soup recipe can be made in just 25 minutes with ingredients you are likely to have in your pantry and refrigerator.

Secret Ingredient

A can of condensed cream of chicken soup makes this soup quick and easy to make. It adds tons of flavor to the soup, but it still tastes like a homemade, made-from-scratch soup. There’s also a lot of bacon and onion flavor to complement the potatoes, plus some sour cream.

How To Make Easy Bacon and Potato Soup

1. Cook the bacon in a Dutch oven. Remove the bacon and set aside but leave at least 2 tablespoons of bacon grease in the Dutch oven.
2. Cook the onion in the bacon grease until soft. You can use a sweet onion, yellow onion, or white onion.
3. Cook potatoes– add the potatoes and water, cover and simmer for 10 to 15 minutes or until potatoes are soft.
4. Add remaining ingredients and bring to a simmer. Crumble the bacon and stir 3/4 of it into the soup.
5. Serve. Ladle the soup into bowls and top with remaining bacon and shredded cheddar cheese and green onions if desired.

Type of Potatoes

Instead of russet potatoes, you can use red potatoes or yukon gold potatoes. Potatoes should be cut into 1/2 to 3/4-inch pieces. If using russet potatoes, peel them. Red potatoes and yukon gold do not need to be peeled.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days. Can be reheated in the microwave. If needed, thin the soup with a little milk or half-and-half.

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