Saturday, May 7, 2016
• 4-5 medium yukon gold potatoes (cut into shoe string fry pieces)
• 3 cans of Campbell’s Cheddar Cheese Soup
• 1 can Campbell’s Chicken Broth
• 1/2 cup of onion, finely diced
• 1 large clove of garlic (or 2 if small)
• 5-6 pieces of bacon, cut into small pieces
• 2 cups of milk
• 1/2 tsp ground black pepper
• Salt to taste
• Shredded cheddar cheese for garnish
- Start by boiling your potatoes in salted water, which should take about 15 minutes.
- While the potatoes are boiling, start on the base of the soup. In a heavy bottom pan over medium high heat, brown the bacon until crispy.
- Remove the bacon pieces and put on a paper towel lined plate, reserving them for the garnish.
- To the rendered bacon fat, add in the onion and garlic.
- Cook for about 2 minutes, until it becomes slightly translucent.
- Add in the chicken broth, then reduce to medium heat (make sure to scrape up any bacon residue from the bottom of the pan – it’s got killer flavor!)
- Reduce the chicken broth/onion mixture for 5-6 minutes, until it’s about 1/4 of the original amount.
- While the broth is reducing, in a bowl mix together three cans of Campbell’s Cheddar Soup, 2 cups of milk and the black pepper.
- Once the broth is reduced, add in the Cheddar Cheese Soup mixture to the broth.
- When the potatoes are cooked, drain then add to the cheese soup mixture.
- And that’s it!
Awesome Recipe By theshabbycreekcottage.com