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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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âI really like to make potato cheese soup from scratch,â says Karen Pigmon of Corning, California. âBut one night we were in a hurry, so I added a few ingredients to a can of potato soup instead. It was so good that now I always keep a few cans on handâ¦itâs so quick and easy! Serve it in bread bowls, and itâs always a big hit with kids.â Ingredients:
3 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted |
2 cans (12 ounces each) evaporated milk |
3/4 cup shredded cheddar cheese |
3/4 cup shredded pepper jack cheese |
6 slices ready-to-serve fully cooked bacon, crumbled |
Directions:
1. In a large saucepan, combine the potato soup and milk. Cook over medium heat for 5-7 minutes or until heated through. Ladle into serving bowls. Sprinkle with cheeses and bacon. Yield: 6 servings.
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