Bacon, Cheese and Potato Chowder

"from Kraft Food and Family."
 
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Ready In:
50mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • mix milk and soup in large saucepan.
  • stir in potatoes.
  • bring to boil over high heat, stirring occasionally.
  • reduce heat to med-low.
  • simmer 10 minutes, stirring frequently.
  • ladle into 6 bowls.
  • top evenly with cheese, bacon and onions.

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Reviews

  1. This was easy to make. I followed the recipe other then I added the bacon and cheese that was suppose to go on top, directly to the soup which I feel gave it more flavor.
     
  2. The boyfriend is a huge fan of potato anything, and we spent most of the winter trying out potato soup recipes. This was by far the best. I didn't want it to be (fresh potatoes are real food unlike hash browns yada yada yada), but it was. The texture was consistently smooth, the flavor was great, and this didn't take long for a potato soup recipe. The only change we made was that we used turkey bacon. Since turkey bacon doesn't crisp the same way pork does, we just left it in the soup from the beginning and the entire soup ended up with a mild bacony flavor, which of course is a win. This is definitely the recipe I'll stick to in the future.
     
  3. This was really good, but I made a few changes due to what I had on hand. I only had real potatoes instead of frozen...so it took a little longer to cook. It took about 30 - 40 minutes with real potatoes. Otherwise, it was very yummy and my dh said it taste like Bennigan's potato soup. So sad that Bennigan's is no longer in business. Very good soup!
     
  4. Used freshly made (not frozen) "recipe #49836" and this was a flavorful dish. Also used dry milk instead of nonfat milk and 4 slices of cooked,crumbled bacon right in the chowder to give the dish an extra punch. Some of us added pepper at the end and some of us used the green onions.We will be making this again! Thank you for sharing!
     
  5. Well, I will say one thing for sure--this is a quick, quick lunch or supper idea! Some changes that I would suggest are to use 4 cups of frozen potatoes as 2 cups was not enough for the amount of liquid stated. Also, boil the potatoes in a small amount of water for 10 minutes, that way you do not have to simmer the milk. I used 5 slices of turkey bacon and crumbled it up in the soup with good results. I used about 2 cups of cheese, but that is just a personal preference. I think it will be even better tomorrow. All in all, very good! KCShel
     
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Tweaks

  1. Used freshly made (not frozen) "recipe #49836" and this was a flavorful dish. Also used dry milk instead of nonfat milk and 4 slices of cooked,crumbled bacon right in the chowder to give the dish an extra punch. Some of us added pepper at the end and some of us used the green onions.We will be making this again! Thank you for sharing!
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I live with my husband in Joliet, IL. I'm a network administrator and also teach step aerobics. My hobby during warmer weather is my vegetable garden. I love to cook and make up interesting recipes. I've recently been put on a restricted diet. No dairy, gluten, wheat, oats, sugar. So, I'm looking for ways to spice up my meals. I cook non-restricted meals often as my husband can eat whatever he wants and I love to cook for him. But, once a week, I make him something "interesting" and healthy and he has to at least try it. So far, it's been a big hit.
 
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