Perfect Potato Soup

1. 1

   In a large saucepan or Dutch oven, fry the bacon until crisp. Remove bacon from pan, crumble and set aside.

2. 2

   Add onion to bacon fat and saute until browned, about 5 minutes.

3. 3

   Add potatoes and water.

4. 4

   Cover pan with lid and cook for 15 minutes, until potatoes are tender.

5. 5

   Stir in salt, soup and milk.

6. 6

   Heat through, but do not boil.

7. 7

   Ladle into bowls and top each bowl with 1/4 cup shredded cheese and some of the crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.