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.
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
The Soup Chef presents ...
Loaded Potato Soup
at The Fatted Café
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