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1
In a large stock pot, cook bacon until crisp.
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2
(Bacon is used as a garnish)
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3
Remove bacon and remove and discard half of the fat from the pot.
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4
Add onions and celery to pot (with remaining bacon fat) and saute for 2 mins.
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5
- FOR A LOWER FAT VERSION, AFTER BACON IS COOKED, DISCARD ALL FAT AND SAUTE USING OLIVE OIL.
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6
Add potatoes to the pot (I like to keep the skin on).
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7
Cook for 5 mins.
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8
Add seasoning
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Add water
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10
Add Campbell's Cream of Mushroom Soup (or your favorite condensed creamy soup).
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Stir and cook until potatoes begin to soften, about 8 - 10 mins.
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12
- FOR A LOWER FAT VERSION, USE 98%FAT FREE CAMPBELL'S CREAM OF MUSHROOM SOUP.
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13
In a separate bowl, mix milk and flour until smooth.
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14
Add milk mixture (slowly while stirring) into pot.
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15
Cook for 5 mins.
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16
- FOR A LOWER FAT VERSION, USE NON-FAT MILK.
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17
Remove half of the ingredients from the pot, and blend in a blender untill smooth.
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18
Return the blended ingredients to the pot and mix with the chunky ingredients (this keeps texture in your soup).
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19
Add parsley.
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Simmer, stir, and taste.
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21
YUM!
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22
When serving, garnish with cheese, bacon, and/or tortilla chips (optional but adds more texture, crunch, and flavor).
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23
- FOR A LOWER FAT VERSION, OMIT BACON OR SUBTITUTE WITH TURKEY BACON, OMIT CHEESE, AND USE FAT FREE TORTILLA CHIPS.
