Fast
Potato Soup
½
lb. Applewood smoked bacon
1
onion, chopped
4
cloves garlic, minced
5
medium potatoes, peeled and chopped
1
pkg. onion soup mix
4
cups water
1
can cream of chicken soup
Cook
bacon in Dutch oven. Remove bacon,
leaving drippings in pan. Sauté onions in bacon drippings, scrapping bits off
bottom of pan five minutes or until onions are translucent. Add garlic and cook 1-2 more minutes. Add potatoes and toss to coat, cooking
another couple minutes. Combine onion
soup mix with water and stir into potato mixture. Cover and simmer medium low for 20 minutes or
until potatoes are tender. Stir in cream
of chicken soup. Pureé half of the
mixture and add back into the kettle.
Season with tarragon leaves, celery salt, salt and pepper. Sprinkle with crumbled bacon and serve with
your favorite panini sandwich.
© Crackerberries 2016
