This soup is fabulous, and much easier than the more complicated, time-intensive potato soup that I sometimes make. It is easy to throw together on a weekday night, or for lunch. You can, of course, use real potatoes (2 cups potatoes, skinned and cut into cubes), but I find it is even easier, and just as delicious, to use canned, sliced potatoes. It is a filling, creamy, and hearty soup, one that can easily be served alone for a complete meal. Although shared with me by my sister-in law, it actually originally came from a Gooseberry Patch cookbook, and then has been adjusted by me. You will love this soup - as my husband says, "This soup is awesome!!!! "

Ingredients

4 serv.

(15 ounce) cans canned sliced potatoes, undrained↗2
(10 3/4 ounce) can cream of chicken soup1
cups milk↗1 3⁄4
cup sour cream↗1
cup water↗1
small onion, chopped↗1
teaspoon salt↗1⁄4
teaspoon johnny's seasoning salt↗1⁄4
teaspoon pepper↗1⁄2
dashes hot sauce↗2
garlic cloves, minced↗2
tablespoon dried parsley↗1
slices bacon, crisply cooked and chopped↗8
Ganish
shredded cheddar cheese↗

Step-by-step instructions

1
In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper.
2
NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender.
3
If using canned potatoes, bring to soft boil.
4
Turn down heat to medium.
5
Gradually add soup and milk, stirring constantly.
6
Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes.
7
Stir in sour cream, bacon, and parsley, and heat thru.
8
Top with additional pepper and cheese.

Source: food.com

Original recipe ↗

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