Potato-Cheese Soup
- 1 pound Bacon, Cooked And Crumbled
- 2 Tablespoons Butter
- 1 cup White Rice
- 1 whole Large Onion, Diced (or Multiple Smaller Onions)
- 8 ounces, weight Mushroom Stems And Bits (Canned)
- 2 cups Half-and-half
- 1-3/4 cup Milk
- 2-1/2 cups Chicken Broth
- 2 cans Cream Of Potato Soup (10 Oz. Each)
- 3 cans Diced White Potatoes (16 Oz. Cans)
- 1 pound Velveeta Cheese
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Ground White Pepper
- 1 teaspoon Crushed Red Pepper Flakes
- 10 dashes Tabasco Or Favorite Hot Sauce
- Cook the bacon (I cook mine in the oven at 350 degrees on parchment paper until it is browned and crispy) and reserve 2 tablespoons of the drippings.
- Place the bacon drippings and the butter in a large skillet over medium-high heat. Once the butter has melted, add the rice, onions, and mushrooms, stirring frequently, sauteing until the onions are translucent and softened. The rice should become somewhat translucent as well. This will take about 5 minutes.
- Set a large crock pot to High and add all the ingredients, minus the peppers and Tabasco sauce; the amounts shown are approximations, I tinker with the spices as the soup cooks. You may or may not want to add salt as well. Usually between the bacon and the chicken broth, the soup is plenty salty for my tastes, but I have been known to add a little salt on occasion.
- Stir the soup frequently-all the cheese and starch has a tendency to scorch if left unwatched. Once the mixture in the crock is visibly boiling, I also usually reduce the crock pot setting to Low and just let it simmer until the soup is ready (I know this happens when the rice swells up and becomes visible while stirring).
- Serve with a piece of buttery, crusty, toasty bread and winter just disappears.
bacon, butter, white rice, onion, weight mushroom, milk, chicken broth, cream of potato soup, white potatoes, velveeta cheese, ground black pepper, ground white pepper, red pepper
Taken from tastykitchen.com/recipes/soups/potato-cheese-soup/ (may not work)