Next, peel and dice the potatoes. I dice my pretty small so they cook faster.
Throw the potatoes in the pot with the other veggies and cover them with water. Bring it to a boil and cook until all the vegetables are tender.
Meanwhile, cut up a package of bacon into small pieces and cook them in a skillet. You don’t want them to be crispy, just cooked all the way through. When they are done, dump them on a plate with a paper towel on it to drain the grease off. Set aside.
Add the 2 cups of milk, butter, cream of chicken soup and cream cheese.
Heat over medium-low heat until the butter and cheese has melted.
At this time, you can either eat it as is, or take a potato masher to it. I like to use the potato masher because it makes a creamier and thicker soup. So mash away until you reach your desired consistency.
Next add the bacon and mix well. Then sample the soup. Up until this point I have not added any salt or pepper. Sometimes the bacon adds enough “salt” to the soup that you may not need to add any more.
If not, add salt and pepper to taste.
Mix well. At this time it should be nice and hot and ready to serve!
Add a little shredded cheese to the top of the soup and enjoy!!!
My little man really enjoyed it!