|Posted on September 22, 2012 at 9:40 PM|
2 cans of Campbell's Cheddar Cheese soup
1 can of milk
2 cans of diced potatoes, drained
green onion, sliced
Combine the milk and the cheese soup. Drain the potatoes and add to the soup. Add as many bacon bits as desired. Heat thoroughly and add sliced green onion when ready to serve.
* I've never tried using fresh potatoes, but I'm sure you could with a longer cook time.
* This soup does very well in larger quantities in the crock pot.
Source: Deb Riley
Categories: Soups and Salads