Quick Creamy Potato Soup

1. 1

   In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.

2. 2

   Brown onions in bacon fat over medium heat.

3. 3

   Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.

4. 4

   Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.