Earl Cooks Souped-Up Soup

In a hurry to get dinner the other night, I did one of my favorite quick prep meals ...souped-up soup! What is that? It is canned soup made different and hopefully better. Usually when I make this, I simply add more of one of the soup's base ingredients. Today, however, I am going one or two steps above the normal. That's why I call it SOUPED-UP.

—I start with a better canned soup. Progresso is my preference and never has a canned taste. Use what you have or like, but I know for this preparation, Progresso works best. The flavor I used was Light Creamy Potato with Bacon & Cheese. I will fix the "light" when I add my flavor levels. 
—Place the soup into a large saucepan and begin warming it through. Add to the soup a half cup of crumbled bacon. Since I was in a hurry, I used pre-crumbled for mine to speed up the process.
—Now I add my delicious volumizer...packaged mashed potatoes. Idahoan brand are the best in texture and flavor. To add to the richness and complement the cheese in the soup, I add the Four Cheese variety. Use your favorite, or leftovers from another meal. My packaged potatoes call for 2 cups of water, but I want to make it richer and use half milk/half water.
—Add the potatoes to the heated soup and bacon and combine thoroughly, and add more CHEESE! Half a cup of mozzarella, or a quarter cup of Parmesan (or both)!
—Now finish the soup off with half a stick of butter and your soup is now SOUPER!  I love croutons on soup and my homemade croutons make a lovely topper! The whole pot was eaten up by the both of us...no leftovers!