potato soup

Potato Soup

  • 2½ pounds potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 (14-ounce) cans chicken broth
  • 1 (10.75-ounce) can cream of onion soup
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 (10.75-ounce) can cream of cheese soup
  • 1 (3-ounce) jar bacon bits
  • ½ teaspoon red pepper
  • Salt and pepper to taste

Cook potatoes and onion in chicken broth until tender. Whisk canned soups together; stir into potatoes and chicken broth. Add bacon bits and red pepper. Season with salt and pepper. Simmer until creamy.

Order a copy

To purchase Recipes & Remembrances: Croom Family Cookbook, call Diane Johnson at (252) 286-8477.

Additional recipes from Recipes & Remembrances: Croom Family Cookbook that appeared originally with this one:
Hallie Mae’s Coconut Cream Pie
Angel Biscuits

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