- 1 can (10.75oz/1.25 cup/312ml) cream of potato
- 1 1/4 cup (312ml) milk
- 2 Tbsp bacon bits (aprox. 1 slice)
- 1/4 cup (60ml) shredded cheddar cheese
- 1 tsp pepper
A few days ago I was wandering through the grocery store looking for something good to make for diner when I came across a can of cream of potato soup. This got me thinking about the awesome potato soup served at Fatz Cafe and I decided to experiment a little in the kitchen. Since then I’ve made this soup almost every day for a week and I’ve used combinations of ingredients and cream of potato soup brands. Below, you’ll find the basic recipe along with some variations and tricks I’ve learned so far.
In a small pot, combine the cream of potato, milk, bacon bits, cheese, and pepper. Bring to a simmer and serve.
Depending on the brand of cream of potato I have found that some are thicker than others. Thinning a soup that is too thick is easily accomplished by adding more milk. However, you can also thicken a runny soup by adding some instant mash potato mix. Also, should you find yourself short on milk, water will still make a tasty potato soup.
- I’ve found that imitation bacon bits are crunchier when added just before serving.
- Using real bacon tends to make a saltier soup, although low sodium bacon avoids this problem.
- Chives, sour cream, and ham all make great garnishes with this soup.
What else do you like in your potato soup?