Ingredients:
1 lb. bacon, cut up
2 c. onion, chopped
4 c. potatoes, cubed
2 carrots, grated
can of corn, drained
2 c. water (use part bacon grease for extra flavor)
2 cans cream of chicken soup
1 c. sour cream
2 c. milk
1 t. salt
pepper, to taste
2 t. parsley
Assembly:
Fry bacon in stockpot and drain. Pour water in the same pot (to get flavor from the bacon). Add potatoes and onions and cook until potatoes are tender. Stir in remaining ingredients. Pour into gallon size bags (2 bags works best). Freeze flat.
Serving Day:
Thaw completely. Heat up in stockpot, but do not bring to boil. Or, pour in crock pot and heat slowly throughout the day.
This soup was very yummy! Thanks for separating into 2 ziploc bags. It was plenty of soup for our family!
ReplyDeleteThis was an awesome soup. You can't go wrong when you add bacon to a recipe. Very delicious and kids loved!
ReplyDeleteHow many does each bag serve?
ReplyDeleteI was wondering how well the potatoes hold up, do they get mushy in the soup?
ReplyDeleteThe potatoes hold up just fine. They do get a little mushy, so you want to make the chunks a bit bigger.
ReplyDeleteHow many does one bag serve?
ReplyDeleteI divided this recipe into 2 gallon bags. I would say that one bag serves 3-4, as an entire recipe serves 6-8.
ReplyDelete