Potato Soup
I mash my potatoes in the pot with a potato masher. Then I normally cook a few cubed potatoes on the side and add them to the pot of soup without mashing. I like chunks of potatoes in my soup, though.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 onion chopped
- 1 can cream of mushroom soup
- 2 stalks celery diced
- 1 pint half and half
- 8 potatoes peeled and cubed
- 6 cubes chicken bouillon
- 1 pound bacon fried and crumbled
- 2 cups cheddar cheese shredded
- Carbohydrate 392.18807994722 g
- Cholesterol 902.907999545844 mg
- Fat 410.622139858843 g
- Fiber 40.6812008846998 g
- Protein 181.563099963667 g
- Saturated Fat 189.571767912139 g
- Serving Size 1 1 Serving (3861g)
- Sodium 7887.64199949675 mg
- Sugar 351.50687906252 g
- Trans Fat 38.3297519927089 g
- Calories 5942 calories
In a large stock pot, combine potatoes and bouillon cubes and enough water to cover ingredients. Bring to a boil and then simmer on medium heat while frying bacon. Add half and half and cream of mushroom soup. Stir until creamy. Fry bacon while cooking potatoes. Add the celery and onionwhen frying the last pieces of bacon so that they can cook with the bacon. Chop the bacon into bite size pieces and add; bacon, celery and onion (with fat) into the pot of potatoes. I sprinkle the cheese on top of the soup after pouring each serving in a bowl. You can add the cheese to your pot and stir, if you prefer. Season as desired. I add salt and pepper to taste.
