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Potato Bacon Chowder

Yields1 Serving

Two rust colored soup bowls filled with Potato Bacon Chowder, with a nearby spoon and biscuit.

 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

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


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


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


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


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