Having a collection of over 600 cookbooks, I have a tendency to change the ingredients just a tad now and then to suit the taste of my family. This recipe began with my grandmother, she would dice the potatoes and add real cream to the soup, I decided to make a few "modern" changes.

The results became my Potato Chowder Soup. This recipe is easy to make and guaranteed to warm your body and soul.
You will need two (2) bags of frozen hash brown potatoes, a family size can of cream of chicken soup, one (1) bag of frozen diced onions, two (2) large containers of sour cream, one (1) pound of bacon, one and a half (1 1/2) cups of milk. In a large soup pot cook the hash browns until tender in just enough water to cover them. While they are cooking place several slices of bacon on a paper plate and spread the frozen chopped onions on top, cover with a paper towel, microwave until the bacon is crisp. Continue this process with the rest of the bacon and onions. When the potatoes are tender drain all but about a cup of the water from the hash browns, turn the stove to simmer and add the milk, then the cream of chicken soup, stir until the soup is blended. Add the sour cream, continuing stirring to insure it is melted and mixed. Blot the bacon/onion with a paper towel to remove excess grease and then crumble the bacon, and place it and the onions in the soup pot, stir, mixing all the ingredients together. Add salt and pepper to taste.

I put the soup pot in the center of the table, and surround it with oyster crackers, shredded cheddar/monterey jack cheese, a tray of fresh veggies, ranch dip, some chips, and announce supper is ready!

Learn more about this author, Kristie Dunlap.
Click here to send author comments or questions.

---

Add your voice

Know something about Recipes: Potato soups?
We want to hear your view. Write now!