Source: Melissa’s Kitchen
First of all, this soup is stupid good. And when I say “stupid good” I mean that in a ‘I think I’m a cool teenager’ kind of way. My husband and I usually eat very healthy. I’m talking light yogurt with fruit & granola for breakfast, lean cuisine for lunch and an apple for a snack. But every once in a while, you just need to be naughty when it comes to eating dinner. And this soup more than fits that bill. This is perfect for a chilly fall or brutally cold winter day. Regardless of when you eat this, I promise you will be impressed.
P.S. There are no promises you won’t eat this and fall asleep on the couch after. It’s heavy, rich and a sure-fire lazy maker.
- 1 lb chicken – diced
- 1 medium onion – diced
- 1 – 13oz can of mushrooms – sliced (you can use fresh)
- 3 cups wild rice (make the real stuff verse canned – takes about 1 hour)
- 6-8 slices of bacon – cooked and crumbled
- 1 1/2 cups velveeta cheese – cubed
- 2 – 10 1/2 ounce cans cream of potato soup
- 2 cups skim milk
- It tastes just fine if you use skim milk vs. 2% or 1%. You can use any of them.
- I use a ton of mushrooms ‘cuz I love them! Feel free to cut in 1/2 or omit if you don’t like them. Or, try carrots instead.
- Sometimes I can’t find the big brick of Velveeta so I have used Velveeta slices and 1 package works great.
- Don’t like bacon (p.s. your crazy)? You don’t need it. I have made this with and without it and it’s amazing either way.
- Don’t have cream of potato soup? While this way is stellar, you can substitute cream of mushroom, cream of chicken or any mix of the three. Slightly different taste but same difference.
- When at ALL possible, use the low sodium version of the soups. There isn’t any need to eat over-do the sodium when this is already SUPER high in salt.
What you do:
- Pre-cook wild rice (if needed) – set aside
- In a large pot, saute onions & diced chicken in a little bit of EVOO until onions are soft and chicken is cooked through – drain if needed
- Add mushrooms, crumbled bacon and wild rice – stir until combined
- Add both cans of cream of potato soup, milk – stir until combined & warm
- Add Velveeta cheese and cook on medium heat until cheese is melted and everything is blended (DO NOT cook on high heat or cheese will burn)
- Season with pepper to taste (Skip the salt, there is way too much sodium in here already!)
- Turn to low and simmer soup stirring frequently until heated through and ready to eat