Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Bacon Cheddar Potato Soup


2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt
2/3 cup milk
2 cups instant mashed potatoes (dry)
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)

  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.




Anonymous's picture
To prevent automated spam submissions leave this field empty.

Kept by

1st Keep
Andrew_Bell's picture
Also Kept By
Mychal_Pearson's picture
Mychal_Pearson's picture
Mychal_Pearson's picture
trholdsworth's picture

Top Recipe Keepers

Share with Facebook