Cheesy, hearty potato soup that's better than the restaurants.
Ingredients
- unpeeled potatoes: 8 piece (cubed)
- onion: 1 piece (chopped)
- stalks celery: 2 piece (diced)
- cubes chicken bouillon: 6 piece
- pint half-and-half cream: 1 piece
- bacon - cooked and crumbled: 1 pound
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- cheddar cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
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Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
