Serving
4
Prep Time
20
Total Time
20
Notes
Add a little cooked diced ham to the soup for extra-hearty flavor and taste.
Ingredients
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt
2/3 cup milk
2 cups Betty Crocker™ Potato Buds™ mashed potatoes (dry)
1/2 lb bacon, cut into small pieces
1/2 medium yellow onion, finely chopped
1/4 teaspoon black pepper
1 carton (32 oz) Progresso™ chicken broth
1/2 cup shredded Cheddar cheese (2 oz)
Chopped green onion, if desired
Directions
1 In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
2 In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
3 Transfer soup to bowls. Top with bacon, cheese and green onion.
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