1/2 lb. (8 slices) bacon
1 medium onion, chopped
12 medium potatoes, peeled and diced
1 chicken bouillon cube
2 (10 oz. ea.) cans cream of chicken soup
4 cups half & half
salt and pepper, to taste
flour and water mixture (to thicken if needed)

TOPPINGS:

crumbled bacon
shredded cheddar cheese, for sprinkling
dairy sour cream
chopped green onions or chives (I sauté the onion part along with my regular onion)

In large soup pan, fry bacon. When crisp, remove bacon but leave drippings in pan.

Add chopped onions and sauté until tender. Cook potatoes with just enough water to cover them. Bring to a boil, cover, and simmer until potatoes are tender.

Add bouillon, cream of chicken soups and half & half. Season with salt and pepper. Heat until it begins to bubble. If needed make a flour and water mixture (2 tablespoons flour to 2 cups water) and cook two minutes.

Top soup with crumbled bacon, shredded cheddar cheese, dairy sour cream and chives.

Enjoy!

Submitted by: Connie Warren