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Prep 20min
Total20min
Servings4
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Ingredients
2 2/3
cups water
1/4
cup butter
1
teaspoon salt
2/3
cup milk
2
cups Betty Crocker™ mashed potatoes
1/2
lb bacon, cut into small pieces
1/2
medium yellow onion, finely chopped
1/4
teaspoon black pepper
1
carton (32 oz) Progresso™ chicken broth
1/2
cup shredded cheddar cheese (2 oz)
Chopped green onion, if desired
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Steps
1
In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
2
In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
3
Transfer soup to bowls. Top with bacon, cheese and green onion.
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Add some diced cooked ham to this Bacon Cheddar Potato Soup to make it even more hearty and flavorful.
For a more decadent bacon cheddar soup, use half-and-half or heavy cream instead of milk.
Cooking the onion in bacon fat adds lots of flavor, but if preferred, you can instead cook the onion in 2 tablespoons of butter. If you make this substitution, you will need a total of 6 tablespoons of butter for this recipe.
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