Loaded Baked Potato Soup
- 4 c. water
- 4 to 6 potatoes, cubed
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. dried basil
- 2 tsp. parsley flakes
- 2 chicken bouillon cubes
- 2 Tbsp. dried minced onions or 1/2 small onion, chopped
- 5 slices bacon
- 3 Tbsp. flour
- 1 1/2 c. milk
- 2 cans either of the following condensed soups: cream of chicken, cream of mushroom, cream of celery or Cheddar cheese
- Boil potatoes, water, salt, pepper, basil, parsley flakes, bouillon cubes and onions for 15 to 20 minutes.
- Fry bacon and crumble; add to soup.
- Use bacon grease and add milk and flour to make gravy.
- Add to soup.
- Add 2 cans of soup, preferably 1 Cheddar cheese and 1 other to soup.
- Stir well and cook another 10 to 15 minutes.
- If soup is too thick, you may add more milk.
- This makes a lot of soup!
water, potatoes, salt, pepper, basil, parsley flakes, chicken bouillon cubes, onions, bacon, flour, milk, either
Taken from www.cookbooks.com/Recipe-Details.aspx?id=5458 (may not work)