Instant Loaded Potato Soup

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 1 box Betty crocker garlic mashed potatoes
  • 1/2 Onion, medium

• Canned Goods

  • 2 cans Evaporated milk
  • 1 can Swanson chicken broth

• Dairy

  • 8 oz Cheddar cheese, sharp

• Liquids

  • 5 cups Water

Found on findingtimetofly.com

Description

Ingredients

• 1 box or 1½ Envelopes Betty Crocker Garlic Mashed Potatoes
• 2 cans Evaporated Milk
• 1 can Swanson Chicken Broth
• 6 slices Bacon
• 8oz Shredded Sharp Cheddar Cheese
• ½ medium Onion, diced
• 5 cups water

Directions

• Chop the bacon into small (1/2-in squares) and cook in a large pot (large enough to cook the soup).
• Let the bacon render and add the onion
• Cook until onion is tender.
• Add chicken broth and water, then bring to a boil.
• Reduce heat, add evaporated milk, and stir in potatoes.
• Add shredded cheese and continue to stir.
• If the consistency is too thick, add milk to thin it to the thickness you prefer.
• Cook over medium heat stirring occasionally to bring it up to serving temperature.
• Garnish with fried bacon, cheddar cheese and parsley or green onions.