Zingy Potato Soup

Zingy Potato Soup

Soup to warm you on a wet/cold day. Works as entree or starter! Fantastic leftovers!!

Prep Time

45

Minutes

Total Time

2:00

Hrs:Mins

Makes

6

Servings

6
Medium Red Potatoes
  1. Peel and cube potatoes. Then boil until soft and fork slides out. Drain and rinse.
  2. Dice and cook 1 lb of bacon in large pot medium to medium high heat. Turkey bacon, thick smoked, or lean of your liking. Leave drippings in pan and set to low heat.
  3. Add 1 can of cheese cheese soup. (broccoli & cheese, cheese, nacho fiesta cheese). Mix with bacon drippings.
  4. Add 2-3 cups milk 2% will make soup creamer. Also acceptable to use heavy cream. Stir into bacon and cheese soup.
  5. Add 3 heaping Tbsp of sour cream. Mix into soup.
  6. Add potatoes and stir. Making sure bacon and cheese are not sticking to the bottom of your pan.
  7. Add 1 can of beef stock. Mix into soup.
  8. Cube 3 oz of american or velveeta cheese. Add to soup and mix well. Again making sure bacon and cheese are not sticking to the bottom of your pot.
  9. Add black pepper to taste. And 2-3 tsp of crushed red pepper for flavor!
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.