A hearty and creamy potato soup with a touch of cheese and bacon for a comforting meal.
Peel and dice the potatoes into small cubes.
Uniformly sized cubes ensure even cooking.
Chop the onion finely.
A sharp knife makes chopping easier and safer.
In a large pot, combine the potatoes and onion, and add enough water to just cover them. Bring to a boil and cook until the potatoes are tender, about 20 minutes.
Avoid overcooking to maintain the potatoes' texture.
Mix the gravy mix with a small amount of water until smooth, then add it to the pot. Stir well and cook until the soup thickens, about 5 minutes.
Stir constantly to prevent lumps.
If the soup is too thin, stir in the potato flakes to reach the desired consistency.
Add the flakes gradually to avoid over-thickening.
Serve the soup hot, garnished with bacon bits and shredded cheese.
Serve with a side of crusty bread for a complete meal.
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