Loaded Baked Potato Soup
The first time I made this, I got it out of Simple and Delicious. I went to make it tonight, and couldn't find my magazine and their website had it listed as subscriber only (last month was my last month as a subscriber- go figure!). So, I improvised with the ingredients I knew that were in it, and probably doubled or tripled the recipe to fit our family.
4 cans cream of potato soup
1/2 of a 26 oz bag of shredded hash browns
sharp cheddar cheese
1/2 lb bacon
Combine soup, pepper to taste, and hashbrowns in a large pot. I added about a cup of milk (I just splashed some in). I added water until it was the consistency I wanted. I heated that until it was starting to boil. While I was waiting for that to happen, I put the bacon on a cookie sheet and baked it at 350 degrees for 15 minutes or so. I love how the Pioneer Woman taught me how to cut bacon, and then I wrapped the remaining slices individually on a large piece of saran wrap and threw it in the freezer. Tonight's dinner was the frozen bacon and it went straight from freezer to oven.
We have a soup bar on the table consisting of the bacon all crumbled up, sour cream, and cheese.
Everyone LOVES this! The first time I made it, I made it according to the directions, which used 1 or 2 cans of soup (I think 1). It was gone so fast and everyone wanted more. We had just enough left over with the 4 cans of soup (I was worried it might be too much) for Perry to take it to work for lunch.