Yes, yes it’s soup again! I swear I cook other things besides soup. It’s just been so rainy, that an easy, one pot soup just keeps hitting the spot. Plus, this recipe has cheese and bacon. Need I say more? This pot did not last long, and is hearty, warm, and delicious. You can check out my other soup posts here. Enjoy!
2 chopped carrots
½ chopped onion
1 chopped celery stalk
4 cups chopped potatoes
6 cups water
1 cup milk
1 small can cream of mushroom soup
½ cup cream cheese
½ cup sour cream
1 cup shredded cheddar cheese – more for garnish
5 slices crumbled cooked bacon – more of garnish
Salt and pepper to taste
Put the water, carrots, onions, celery, and potatoes in a large pot and bring to a boil. Boil until the vegetables are tender, about 10-12 minutes.
Add the milk, soup, cream cheese, and sour cream, and bring the mixture back to a boil.
Reduce heat to simmer. Slowing stir in the cheese, bacon, salt, and pepper.
Simmer for 10 minutes and serve. Garnish with shredded cheese and bacon crumbles. Then serve!