Loaded Potato Soup

 

Loaded Potato Soup

½ stick butter
1 onion, diced
4 cups water
1 pouch (4 oz.) Loaded Baked instant mashed potatoes
2 cans (14.5 oz., each) diced new potatoes, drained
1 can (12 oz.) evaporated milk
½ tsp salt
1/8 tsp pepper
1 package (2.8 oz.) fully cooked bacon pieces
1 cup (4 oz.) sharp cheddar cheese

Optional garnishes:

Bacon bits
Shredded cheddar cheese
Sour cream
Chives

 

Melt butter in a 5 quart saucepan or Dutch oven over medium heat.  Add diced onion and sauté until onion is soften, but butter is not browned.  Add 4 cups of water and increase heat to high.  Bring water to a boil and then stir in instant potato mix.  Quickly stir to completely moisten all the potato mix.  Add diced potatoes, evaporated milk, salt and pepper.  Bring mixture to a boil then reduce heat to low.  Add bacon pieces and simmer for about 15 minutes.  Stir frequently.  Add cheese during the last couple minutes of simmer time.  Stir well to make sure cheese is melted and well incorporated into soup.  If mixture is too thick, add enough water to reach desired consistency.  Garnish individual bowls of soup, if desired.

 

Yield: 4 - 6 servings