Ingredients: • 4-5 medium yukon gold potatoes (cut into shoe string fry pieces) • 3 cans of Campbell’s Cheddar Cheese Soup • 1 can Campbell’s Chicken Broth • 1/2 cup of onion, finely diced • 1 large clove of garlic (or 2 if small) • 5-6 pieces of bacon, cut into small pieces • 2 cups of milk • 1/2 tsp ground black pepper • Salt to taste • Shredded cheddar cheese for garnish
Directions:
Start by boiling your potatoes in salted water, which should take about
15 minutes.
While the potatoes are boiling, start on the base of the
soup. In a heavy bottom pan over medium high heat, brown the bacon until
crispy.
Remove the bacon pieces and put on a paper towel lined plate,
reserving them for the garnish.
To the rendered bacon fat, add in
the onion and garlic.
Cook for about 2 minutes, until it becomes
slightly translucent.
Add in the chicken broth, then reduce to medium
heat (make sure to scrape up any bacon residue from the bottom of the
pan – it’s got killer flavor!)
Reduce the chicken broth/onion mixture
for 5-6 minutes, until it’s about 1/4 of the original amount.
While
the broth is reducing, in a bowl mix together three cans of Campbell’s
Cheddar Soup, 2 cups of milk and the black pepper.
Once the broth is
reduced, add in the Cheddar Cheese Soup mixture to the broth.
When the
potatoes are cooked, drain then add to the cheese soup mixture.