Lower Fat Campbell’s Potato Soup Recipe

Campbell’s Potato Soup Recipe You can use the current mix to easily create fresh and tasty potato soup? Salted meat praised the sweetness of fried onions. Wrap it all together with a little thick cream and lots of potatoes. The trick is to mash some potatoes and leave some in a piece.

Campbell’s Potato Soup Recipe

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Ingredients

  • 5 medium potato, peeled and cut into cubes (about 5 cups)
  • 1 can Campbell’s Condensed Cream of Onion Soup
  • 1 can Campbell’s Condensed Cream of Celery Soup or Campbell’s Condensed 98% Fat Free Cream of Celery Soup
  • 1 can (12 ounces) evaporated milk
  • 2 tablespoons butter
  • 1/2 cup shredded Cheddar cheese
  • 4 teaspoons bacon bits

Directions

  1. Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil.  Reduce the heat to low.  Cook until the potatoes are tender. Do not drain.
  2. Stir the onion soup, celery soup, evaporated milk and butter in the saucepan. Cook for 15 minutes.  Serve the soup with the cheese and bacon bits, if desired.

To get lower fat soup, you can replace turkey bacon with bacon and plain skim milk to cream. Because you dip the onions in the bacon, the soup is not white but takes the beige color of the meat and a lot of flavor. This soup will be perfect menu for your family or friends.

Campbell’s Potato Soup Recipe