Recipe by Rebecca Gross
"This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!"
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cooked bacon, crumbled, or more to taste
peeled and cubed potatoes
chicken broth, or more as needed
yellow onion, chopped
salt and ground black pepper to taste
American cheese, cut into small pieces
green onions, chopped
Made it exactly as recipe stated except I put actual celery in with the onion and carrots and left out the celery seed. Delicious. Great heated up the next day too.
I thought too easy to be so good!!
Had some when it was done and heated it up later and it was better.
Mmm mmm. Awesome recipe! I used yukon gold potatoes and only had a red onion. I also used fresh parsley not dried and followed the notes of the submitter and subbed 2 cups shredded colby jack for the american slices. I think the green onion garnish is necessary for some added texture. Thanks for sharing Radical Reebs!
Love this recipe. Easy to cook and personalize. I used precooked bacon and added some garlic. Yummy!
Creamy soup and very easy, used red potatoes and did not bother to peel them. Also used celery (lightly sautéed it with onion in a little butter) before adding broth and potatoes.
Delicious and easy...a definite keeper~YUM! Thanks for sharing! :)
Absolutely great! Used grated sharp cheddar cheese instead of American.
Delicious a great afternoon snack.
* Percent Daily Values are based on a 2,000 calorie diet.
Becca's Potato Bacon Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 96
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