Heat the soup in a medium saucepan. Meanwhile, dice the onion
or chive into small pieces.
When the soup is hot, divide it into two bowls. Sprinkle a lot of
cheese over the top (1/4- to 1/2-cup in each bowl). Then sprinkle
about 1/4 of the bacon pieces. Divide the onion or chive over
that. Take a spoon and punch the floating ingredients in a little.
Allow the soup to stand a few minutes, and the cheese melts
nicely. Serves two.
or chive into small pieces.
When the soup is hot, divide it into two bowls. Sprinkle a lot of
cheese over the top (1/4- to 1/2-cup in each bowl). Then sprinkle
about 1/4 of the bacon pieces. Divide the onion or chive over
that. Take a spoon and punch the floating ingredients in a little.
Allow the soup to stand a few minutes, and the cheese melts
nicely. Serves two.
| If you've ever been to O'Charley's, you will need this once in a while. |
1 18.8-ounce can of Campbell's Select Ready-to-Serve Soup
(Creamy Potato with Roasted Garlic flavor)
1 2.8-ounce pack of Oscar Mayer Real Bacon Recipe Pieces
(or 6 to 8 bacon strips, fried and crushed into pieces)
1 8-ounce pack of blended shredded cheese, Mexican mix
2 or 3 slices of onion to dice, or a similar amount of fresh chive
(Creamy Potato with Roasted Garlic flavor)
1 2.8-ounce pack of Oscar Mayer Real Bacon Recipe Pieces
(or 6 to 8 bacon strips, fried and crushed into pieces)
1 8-ounce pack of blended shredded cheese, Mexican mix
2 or 3 slices of onion to dice, or a similar amount of fresh chive
| The Soup Chef presents ... Loaded Potato Soup at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
