When I posted my freezer meals experiment a few weeks ago, I mentioned that in between the frozen meals that we’d be eating freshly made meals – including my Bacon Cheddar Potato Soup. It’s my family’s favorite quick meal – one that even my pickiest eater approves of (*cough*cough*Bre). 
Besides the fact that everybody in my casa loves this soup, I love it for two reasons in particular: I always have all of the ingredients on hand – and I can make it in about 20 minutes. Have a crowd? No problem – add a couple of more potatoes and you’re covered. It’s like the miracle soup, I tell ya. 
Bacon Cheddar Potato Soup
Ingredients:
- 4-5 medium yukon gold potatoes (cut into shoe string fry pieces)
- 3 cans of Campbell’s Cheddar Cheese Soup
- 1 can Campbell’s Chicken Broth
- 1/2 cup of onion, finely diced
- 1 large clove of garlic (or 2 if small)
- 5-6 pieces of bacon, cut into small pieces
- 2 cups of milk
- 1/2 tsp ground black pepper
- Salt
- Shredded cheddar cheese for garnish
Directions:
Start by boiling your potatoes in salted water, which should take about 15 minutes. While the potatoes are boiling, start on the base of the soup. In a heavy bottom pan over medium high heat, brown the bacon until crispy (I love my Dutch oven for this). Remove the bacon pieces and put on a paper towel lined plate, reserving them for the garnish. To the rendered bacon fat, add in the onion and garlic. Cook for about 2 minutes, until it becomes slightly translucent. Add in the chicken broth, then reduce to medium heat (make sure to scrape up any bacon residue from the bottom of the pan – it’s got killer flavor!) Reduce the chicken broth/onion mixture for 5-6 minutes, until it’s about 1/4 of the original amount. 
While the broth is reducing, in a bowl mix together three cans of Campbell’s Cheddar Soup, 2 cups of milk and the black pepper. Once the broth is reduced, add in the Cheddar Cheese Soup mixture to the broth. When the potatoes are cooked, drain then add to the cheese soup mixture. And that’s it! 
Warm up some bread, top your bowls with the reserved bacon and some cheddar cheese and you’ll be the hero of dinner time in no time flat.
20 minute meal: Bacon Cheddar Potato Soup
Ingredients
- 4-5 medium yukon gold potatoes cut into shoe string fry pieces
- 3 cans of Campbell's Cheddar Cheese Soup
- 1 can Campbell's Chicken Broth
- 1/2 cup of onion finely diced
- 1 large clove of garlic or 2 if small
- 5-6 pieces of bacon cut into small pieces
- 2 cups of milk
- 1/2 tsp ground black pepper
- Salt
- Shredded cheddar cheese for garnish
Instructions
-
Start by boiling your potatoes in salted water, which should take about 15 minutes.
-
While the potatoes are boiling, start on the base of the soup.
-
In a heavy bottom pan over medium high heat, brown the bacon until crispy.
-
Remove the bacon pieces and put on a paper towel lined plate, reserving them for the garnish.
-
To the rendered bacon fat, add in the onion and garlic.
-
Cook for about 2 minutes, until it becomes slightly translucent.
-
Add in the chicken broth, then reduce to medium heat (make sure to scrape up any bacon residue from the bottom of the pan)
-
Reduce the chicken broth/onion mixture for 5-6 minutes, until it's about 1/4 of the original amount.
Like this Bacon Cheddar Potato Soup recipe? You might also like…
Perfect Potato Soup – can you really go wrong with a Pioneer Woman recipe?
Potato Soup – Gimme Some Oven shares her version with a delicious twist
Vegetarian Loaded Potato Soup – because you’ll never miss the meat!
I love potato soup, can’t wait to try this recipe! It looks so delicious!
This looks good but I wonder how much sodium is in this. With all the high sodium items including 870 mg per every half cup cheese soup it sure isn’t healthy. You can make a fast soup using milk and cheddar cheese.
Do they make a cheddar cheese type soup that is low sodium? I wonder if that would work but still have the taste.
Does sound really yummy!!
Yummmmm Gina!! Im going to add this to our menu ASAP!
This sounds great but I think I’ll make my own potatoe cheddar soup and grate my own cheese because I really don’t like anything out of a can. Thanks for the great idea!
That’s what I did. It turned out great!
Just made this for supper- it was delish! Thanks for sharing the recipe and such cute pics of your home!
I am seventeen years old and this is the first time ever cooking something as simple yet delicious. I really love your recipe and what I liked the best is that I had most of the ingredients at home! I will definitely be repeating this recipe at home and when I go away for college.
Thank You!!
Thank you so much!
i have tried this recipe its great! Its easy and fast to make. Its nuce for those cold rainy days. 🙂
How many people does this recipe feed?
It feeds 4-5 depending on how much they eat. I made a double batch for 8 people last night and had one bowl left, but some days I make a single batch for 4 with leftovers. It should easily feed 4 though.
PLEASE help me locate a potato soup recipe that includes cans of potat soup in the recipe?????
Yum Yum I will have to try this potato soup