Potato Basil Soup
1 - 10 3/4oz can Cream of Mushroom Soup
2 - cans of water
1 - cup Whole Milk
1/4 cup diced onions
3 cubed Idaho Russet Potatoes
4 Strips of bacon cooked and diced or crumbled
1/2 tsp Basil
2 tbsp Butter

Add all ingredients except the Bacon to a crock pot. Turn on high and cook 4 to 6 hours until the potatoes are done. Cut 4 strips of bacon in about 1 inch slices, and fry or microwave. Don't overcook the bacon but remove before it's crisp. Add bacon to the pot. Add WHOLE milk until you have the soupiness you desire. Salt and Pepper to taste.

Serving Suggestion:
Place your soup in microwavable bowls. Shred cheese of choice (medium cheddar or a fresh Parmesan are great) over top of the bowl, about 1/4" thick or to your liking. Heat in the Microwave till the cheese is melted, or place under a broiler to melt the cheese. Immediately garnish with chopped fresh Parsely, and serve while HOT..


Return to the Recipe Page