½ onion, chopped 8 oz bacon, cooked and crumbled 4 potatoes, cubed 2 cups water 1 can evaporated milk 3 tbs Butter Buds ¼ tsp salt 1 cup Cheddar cheese, shredded
1. Cook potatoes and onion in water until tender. Don’t drain the water.
2. Slightly mash the potatoes with a potato masher. Add evaporated milk, Butter Buds, bacon, and salt. Add milk to thin it if needed.
3. After it has cooled slightly, stir in cheese. Garnish the soup with grated cheese on top.
I love this soup. I always double it, because it is never enough. Here are some tweaks that I've made. Be sure that the potatoes are Russets. I've tried other varieties, and none do the job like a plain Jane Russet potato. I cook the bacon in the same pot as I make the soup in. I use pepper bacon (Daleys from Costco is the best ever). It adds a lot more flavor than regular bacon. Even after draining the grease from the pot, you're still left with some bacon flavored pepper flakes. I have also added a couple of cups of frozen broccoli, peas, and cauliflower, (just to make me feel better about all of that cheese and bacon). Broccoli is by far my favorite addition. Thanks for the recipe Susie!