soup, potato, bacon, chowder

Potato Bacon Chowder

soup, potato, bacon, chowder
Yields1 Serving
 2 cups Peeled, cubed potatoes
 1 cup Water
 8 Bacon strips
 1 cup Chopped onion
 ½ cup Chopped celery
 1 10.75 oz. can condensed cream of mushroom soup, undiluted
 1 ¾ cups Milk
 1 cup Sour cream
 ½ tsp Salt
 1 Can mixed vegetables
 1 tbsp Minced fresh parsley
 Dash of pepper
1

In a covered 3 quart saucepan, cook potatoes in water until tender.

2

Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain.

3

In the same skillet as the bacon, saute onion and celery in the bacon drippings until tender; drain. Add to undrained potatoes.

4

Stir in soup, milk, sour cream, salt, pepper, and mixed vegetables. Cook over low heat for 10 minutes until heated through (do not boil).

5

Crumble bacon, set aside a 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle remaining bacon over soup before serving.

Ingredients

 2 cups Peeled, cubed potatoes
 1 cup Water
 8 Bacon strips
 1 cup Chopped onion
 ½ cup Chopped celery
 1 10.75 oz. can condensed cream of mushroom soup, undiluted
 1 ¾ cups Milk
 1 cup Sour cream
 ½ tsp Salt
 1 Can mixed vegetables
 1 tbsp Minced fresh parsley
 Dash of pepper

Directions

1

In a covered 3 quart saucepan, cook potatoes in water until tender.

2

Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain.

3

In the same skillet as the bacon, saute onion and celery in the bacon drippings until tender; drain. Add to undrained potatoes.

4

Stir in soup, milk, sour cream, salt, pepper, and mixed vegetables. Cook over low heat for 10 minutes until heated through (do not boil).

5

Crumble bacon, set aside a 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle remaining bacon over soup before serving.

Potato Bacon Chowder

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