World's Best Potato Soup


  • 8unpeeled potatoes, cubed
  • 1onion, chopped
  • 2 stalks celery, diced
  • 6 cubeschicken bouillon
  • 1 pint half-and-half cream
  • 1 pound bacon – cooked and crumbled
  • 1 (10.75 ounce) cancondensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese
  • Directions

  • Step 1

    In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients.Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.


  • Step 2

    Add half and half, bacon, cream of mushroom soup and stir until creamy.Add cheese and stir until completely melted.Simmer on low until potatoes are done.

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