Tuesday, October 15, 2013

Bean Pot Baked Potato Soup

Ingredients

• 2 (10¾ oz.) cans condensed cream of chicken soup

• 1 (10¾ oz.) can condensed cream of celery soup

• 2 cups half & half

• 6 Tbsp. melted butter

• 4 medium russet potatoes peeled and diced into 1 inch cubes

• 1½ cups grated cheddar cheese

• 1 bunch green onions thinly sliced

• 4 slices of bacon, cooked and crumbled

• Additional shredded cheddar cheese

  Instructions

 1. In a Bean Pot, combine the cream of chicken soup, cream of celery soup, half & half, and melted butter. Add potatoes and stir to combine.

 2. Cook at 350 for 1 hour or until potatoes are tender.

 3. Add 1½ cups of shredded cheese and stir until melted.
 4. Serve soup and top with green onion, bacon, and shredded cheese if desired

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