Easy Bacon-Potato-Cheese Soup

It's getting colder, that means it's Soup & Stew weather!

A few days ago, my D-I-L mentioned that she had made some Bacon-Potato-Cheddar soup for dinner. That planted the idea in my mind. Now, I have made potato soup from scratch before, and I have no problem doing so.  The only thing tonight was a lack of a few ingredients from my usual recipe and the fact I wanted to eat within an hour or so.

Perusing the internet for ideas, I read a few things, made my own twists, and came up with what I think is a good, quick soup that is a meal by itself. A meal by itself, but I served it with my sourdough biscuits.

Easy Bacon-Potato-Cheese Soup


4 slices bacon

1 medium onion diced
3 cloves garlic, diced
6 medium russet potatoes, peeled, washed and cubed
2 tsp paprika
1/2 tsp oregano
1/2 tsp white pepper
1/2 tsp salt
2 cans Cream of Chicken soup
Milk
Water

Cook the bacon until crispy in the bottom of a stockpot or dutch oven and set aside.  Drain pan of all grease all except for about 2 or 3 Tablespoons left in bottom of pot.  Saute onions over medium-low heat for about 5 minutes, add garlic and saute for about 3 minutes more. Add potatoes, then add just enough water to cover.  Add paprika, oregano, salt & pepper, stir well.  Bring to a boil, then reduce heat to a slow boil.  Cook until potatoes are done, about 25 mins.  Crumble bacon and add back to pot. Add cream of chicken soup, stir well. Add milk until desired consistency.  Remember that you will be adding cheese so you will want the soup a little thinner than normal.  Heat without allowing to boil, until heated through.
Serve in a bowl and top with shredded cheese of choice.