Here’s a hearty soup chock full of good stuff to warm you up on cool fall nights.
Dutch Oven Potato Soup
Recipe from campfire foodie.com
Ingredients:
2 cups potatoes, peeled and cubed
1 can corn niblets, drained
1 can cream of chicken soup
5 slices of bacon
1 large white onion, diced
1 ¼ cup milk
1 cup sour cream
1 cup chicken stock
Salt & pepper to taste
Instructions:
Note: Before you leave home, peel and cut and cook potatoes to save time. Keep them cool in a container until ready to use. To begin, add bacon and onion to cast iron dutch oven. Cook on medium heat until onion is translucent and bacon is crispy. Add chicken stock to deglaze the pot, scraping bacon bits from bottom of dutch oven. Add potatoes and remaining ingredients to the pot. Simmer on medium for 30 minutes.
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