Hello E-Trenders - check out this quick, easy and delicious recipe for loaded red skin potato soup (Angela's little bowl of comfort)!
Why not whip up this soup for dinner or double the recipe and serve it in a crock pot the next time you invite guests over on a cold winter evening!
Chilly? Let's warm up...
Ingredients:
1 3lb Bag of Baby Red Skin Potatoes
1 26 oz. Family size can of Campbell’s Cream of Mushroom soup
3-4 Sliced Green Onions
1- 1 ½ Cup Cooked Crumbled Bacon (or Turkey Bacon)
1 Teaspoon of Chopped Garlic
2/3 Cup of shredded cheddar cheese
Black Pepper
Salt
Prep time about 20 minutes to a half hour, simmer your soup on low while adding and stirring your ingredients!
- Rinse potatoes in cold water
- Poke holes or slits in potatoes with a sharp knife
- Heat the potatoes in microwave for 10-14 minutes to soften *microwave oven settings will vary
While potatoes are in the microwave:
- Open Campbell's Cream of Mushroom soup and place whole can into a 3 quart are larger pot
- Add one can of water or use milk for thicker soup
- Set soup to a low simmer on stove top
- Stir for about a minute
When potatoes are soft in the microwave after about ten minutes, carefully take them out and slice them into small pieces. Stir potatoes into simmering soup until well mixed.
Add sliced green onions and chopped garlic to soup and continue to stir on low simmer until well mixed.
Stir in crumbled bacon and stir for about a minute!
ET Tip ~ if you find your soup sticking to the bottom or side of your pot, turn your burner lower and continue to simmer and stir
Stir in the cheese and add black pepper and salt to taste, stir until all ingredients are well mixed...
Taste test your soup to determine if it is at the desired temperature and pour into bowls!
Garnish with fresh parsley and a spoon, serve and enjoy! You can also serve this soup in a bread bowl.
Warm up your football fans and serve this tasty, easy to make soup at your Super Bowl party!
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