Bacon, Potato & Cheddar Soup

Bacon, Potato & Cheddar Soup

Ingredients

6 Fresh potatoes. Peeled or unpeeled,  Cubed to your liking

10 Strips of bacon - Crispy and Chopped

2 cans of cream of chicken soup

2 cans of milk (Use Chicken Soup Cans to measure)

Water (see step two for amount)

1 cup chicken gravy or stock

2 or 3 cloves of fresh garlic - minced

Pepper, salt/accent, parsley

4 tbs Extra Virgin Olive Oil

1/2 Loaf French Bread

1 cup shredded sharp cheddar

1. Crisp bacon in a skillet and drain all but 4 table spoons of the bacon drippings. Set bacon aside to cool. Pour bacon drippings into the soup pot and then add minced garlic. Brown garlic lightly on low heat. 

2. Once garlic is brown, add diced potatoes and enough water to just cover the potatoes. Let potatoes simmer on medium heat until they are fork tender.

3. After potatoes are tender add in the chicken gravy or stock. Bring to a boil, stirring frequently. 

4. When you bring the potatoes and chicken stock to a boil add cream of chicken, milk, 8 strips of bacon (chopped), pepper, salt and parsley. 

5. Allow soup to simmer to your desired thickness.

6. While your soup is boiling pre heat your oven to 300. Cut your french bread into croutons. The size is up to you. Put the pieces of bread on a baking sheet, lightly sprinkle the bread with Extra Virgin Olive Oil and parsley and bake until crisp.

Serve soup hot. Garnish with remaining bacon, cheddar cheese, and croutons. Enjoy!