This recipe is an adaptation of one I found on AllRecipes.com. I added more potatoes and onion, and less bacon. It's the best potato soup I've ever tasted. The bits of bacon were like delicate morsels of goodness. My kids absolutely loved it!
5 slices bacon
1 medium onion, cut in half, then sliced thinly
5-6 cups diced potatoes
2 (10.75 ounce) cans condensed Cream of Chicken Soup
2 1/2 cups milk
salt to taste
ground pepper to taste (from a pepper mill is best)
1 tsp of dried dill weed (or Tarragon)
- On a cookie sheet (with sides) that is covered with aluminum foil, cook bacon at 375 degrees until crisp (about 13 minutes). Remove bacon, and set aside on paper towel. Drain all but 3 tablespoons bacon fat from the pan.
- In a soup pot, brown onions in bacon fat over medium heat until onion is tender. Add butter for additional moisture.
- Add potatoes, and just enough water to cover. Cover and cook until potatoes are tender, about 15 minutes. Stir occasionally to ensure it doesn't cook dry.
- In a separate saucepan, stir together soup and milk until smooth. Add crumbled bacon, salt and pepper (a sprinkle), and dill weed to milk mixture. Heat through, but do not boil. Combine the milk mixture with the potato mixture, then stir well.
- Before serving, taste the soup and decide if it needs more salt and pepper.
- Serve with salad and dinner roll. Serves 6.