Bacon Cheddar Potato Soup

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Bacon Cheddar Potato Soup
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  1. 2 2/3
  2. cups water
  3. 1/4
  4. cup butter or margarine
  5. 1
  6. teaspoon salt
  7. 2/3
  8. cup milk
  9. 2
  10. cups Betty Crocker® Potato Buds® mashed potatoes (dry)
  11. 1/2
  12. lb bacon, cut into small pieces
  13. 1/2
  14. medium yellow onion, finely chopped
  15. 1/4
  16. teaspoon black pepper
  17. 1
  18. carton (32 oz) Progresso® chicken broth
  19. 1/2
  20. cup shredded Cheddar cheese (2 oz)
  21. Chopped green onion, if desired
  1. 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. 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. 3 Transfer soup to bowls. Top with bacon, cheese and green onion.
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