Ingredients for Cheddar And Bacon Potato Soup
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 4 tablespoons butter
- 2 stalks celery, chopped
- Chicken Bouillon Cubes
- Bacon
- Cheddar Cheese
- Evaporated Milk
- Gravy Mix
- Salt And Pepper
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How to Make Cheddar And Bacon Potato Soup
- In a large pot or Dutch oven, combine potatoes, onion, and celery.
- Add chicken or vegetable bouillon and enough water to cover the potatoes.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in the butter until melted.
- In a separate bowl, whisk together the pepper gravy and milk until smooth.
- Gradually pour the milk mixture into the soup, stirring constantly.
- Continue to simmer for 5-7 minutes, or until the soup has thickened slightly.
- Remove from heat and stir in the crumbled bacon and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
19g
Fat
159g
Carbs
26g
