Roasted Garlic Potato Soup


Fall is upon us so you are about to get hit with a ton of stick to your ribs meals….just a fair warning. This is a simple soup recipe I came up with a few years ago, it doesn’t take much time and it tastes really good.


6-8 potatoes (depending on the size of them)

1 large can of cream of chicken soup

1 whole bulb of roasted garlic (refer back to my roasted garlic post if you don’t know how to do it)

Several slices of bacon, there is no such thing as too much so you decide how much you want

1 stick of butter

2 cups milk

Black pepper to taste

Salt to taste

½ tbsp. onion powder

cheddar cheese (to add to your bowl so the amount is up to you)

First, peel your potatoes and cube them up. I cut mine into several different sizes, some really small so they almost fall apart when cooking them. Next, put them in a large soup pot (this is the pot you will cook your soup in as well so make sure its big enough). Cover your potatoes with enough water so they are completely submerged, cook until they are tender, I cook mine until they are very soft and break apart when I stick them with a fork. While your potatoes cook chop up your bacon and fry it crispy, then set it aside. After your potatoes are cooked remove a couple of cups of the water then add in your milk, butter, and cream of chicken. Next, peel and chop your garlic and add it to your pot along with your bacon. I cook it long enough to just melt the butter and everything cooks together, maybe about 10 minutes.  If you want more liquid to your soup don’t take out any of the water you cooked your potatoes in, I typically leave all of mine because we normally feed a bunch of people! 

Serve in a bowl and add your cheddar cheese if you want….it will be hot, those potatoes hold their heat!!



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