From Campbell’s Kitchen
Just in time for Saint Patrick’s Day.
This soup is so easy to make and absolutely scrumptious. J and I highly recommend giving this one a try.
I made shamrock biscuits, using a cookie cutter and flaky Pillsbury biscuits.
4 slices bacon, cooked and crumbled
1 large onion, chopped (about 1 cup)
4 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup
4 soup cans milk
1/4 teaspoon ground black pepper
2 large potatoes (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
1/2 cup chopped fresh chives
2 cups shredded Cheddar cheese (about 8 ounces)
Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives into a 6 quart slow cooker.
Cover and cook on high 3 to 4 hours or until potatoes are tender.
Add the cheese and stir until the cheese is melted. Sprinkle with remaining chives.
I realize one might be tempted to lighten this recipe, in an effort to make the soup more healthy. I am resisting the temptation, choosing moderation instead. If you aren’t allergic to the ingredients, enjoy this wonderfully delicious soup in it’s original form. That is what we are doing. Just remember, moderation is key.
It really is so good…it’s bad.
"St. Patrick's Day is an enchanted time -- a day to begin transforming winter's dreams into summer's magic."
~~By Adrienne Cook.~~
WOW US WEDNESDAY~TUESDAY
ON THE MENU MONDAY~SUNDAY
I am not compensated by Campbell’s for opinions expressed in this post.