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Potato Bacon Chowder

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

The ultimate fall soup, so creamy and full of soft potatoes & crispy bacon. A great dinner recipe for any night of the week. A loaf of crisp bread would go perfect with this meal.

Yield

Conversions

Ingredients

2

cups peeled, cubed potatoes

1

cups water

8

bacon strips

1

cups chopped onion

½

cups chopped celery

1

10.75 oz. can condensed cream of mushroom soup, undiluted

1¾

cups milk

1

cups sour cream

½

tsp salt

1

can mixed vegetables

1

tbsp minced fresh parsley

dash of pepper

Preparation

  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, sauté 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.

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