This was a recipe I found by trial and error. The bacon and swiss cheese add a very complex addition to the potato soup.
Yield: 8 servings.
2 (32 oz. or 4-16 oz. cans) cartons Chicken Broth
2 lbs. Yukon Gold potatoes sliced thin
1 yellow onion, sliced thin
1 qt. heavy cream
1 C. shredded Swiss cheese
½ C. Parmesan cheese
1/4 C. real bacon bits
2 Tbsp. green onions, diced
Pour chicken broth into a pot, and put in sliced potatoes and onions. Cook on medium heat for about 20 minutes or until potatoes are tender. Add the remaining ingredients and simmer for approximately 20 minutes.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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