|Posted by Stacey @ Savory & Sweet on March 13, 2012 at 3:05 PM|
This will wash away any rainy day blues.
2 lbs Potatoes (about 6 medium size)
8 Strips of Bacon chopped
1 Whole Med-Large Onion chopped
½ Stick Butter
1 Can 10.75oz Cream of Mushroom Soup
1 can 10.75oz Cream of Potato Soup
3 Cups Heavy Cream
2 Cups Grated Cheddar Cheese
1 Tablespoon Salt
1 Tablespoon Fresh Ground Pepper
1/3 Cup Scallions Chopped
First, chop potatoes into bite size pieces. Place in boiling water and allow to boil until fork tender. Drain potatoes and set aside. In the same pot, on medium heat, add chopped bacon and cook until brown and crisp. Once done, take out bacon and set aside. Add chopped onions to bacon fat and butter. Let onions sauté until translucent. Add potatoes back into pot with both soups, cream and 1 cup of cheese. Stir until cheese is melted. (You can substitute 1 cup of cream with 1 cup of chicken stock for a thinner consistency.) Salt and pepper to taste. Bring to boil and simmer for at least 20 minutes. Stir in bacon before serving. Garnish with chopped scallions and the rest of cheese.