Two things you should know: I have no idea who Sue is, and Sue forgot an ingredient or two. I got this recipe from among Doug's mom's things. It was one of those cookbooks that a church puts together to share family recipes. This one definitely needed some tweaking.
For starters, it says in the instructions to add the soup to the potatoes. The original recipe has no soup in the ingredients list. I went ahead and made the recipe as written and then changed things up quite a bit. It was very watery and flavorless so it needed help. I'll put the revised recipe below. As you make it, you may need to change the order you combine ingredients (the flour gets lumpy, for instance). Let me know what you find out and what works best.
- 5 medium potatoes, peeled and diced
- water
- 1 medium onion, peeled, chopped fine
- 4 slices bacon, fried until crisp, crumbled
- 1 cup low fat milk
- Old Bay seasoning, to taste
- 1 Tbsp parsley, chopped
- 1/2 Tbsp butter
- 1 can (10.75 oz) cream of chicken soup
- 1/4 cup flour
- 1 cup cheddar cheese, shredded
Cook potatoes in large pot with enough water to cover; do not pour off water. Saute onions in butter. Add soup to potatoes, stir and add onions, bacon, seasoning, parsley, flour, cheese and milk. Simmer 15 minutes.
NOTES: I had some issues, as noted above, with my flour being lumpy when I added it. Maybe it just needs to be added slower. I sort of just dumped the whole thing in all at once. Also, the cream of chicken soup didn't blend in very well. I felt like I had to smash it against the side of the pot to not feel like I was eating chunks of chicken soup. It probably just needed to be heated up better and stirred more.
Serves: 6
Prep Time: 15 minutes
Total Time: 30 minutes
Recipe from Another Spice of Life from The Kitchens of North Fresno Church
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