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Cheesy Potato Soup

  • 4 slices bacon
  • 1 onion, chopped, 1 cup
  • 1/2 t. salt
  • 1/4 t. pepper
  • 2 cans low sodium chicken or vegetable broth, 3 1/2 cups
  • 2 c. milk
  • 2 c. instant mashed potato mix
  • 1 1/2 c. shredded cheese, such as cheddar
  • 1/3 c. sour cream
  • Additional cooked bacon and cheese, optional


In pot cook bacon over medium high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve. To fat in pot add onion, salt and pepper; cook, stirring occasionally, until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom. Reduce heat to medium; stir in milk, dry potato mix, and bacon. Simmer 5 minutes; remove from heat. Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.


By Robin


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