Potato Soup I

Potato Soup I

25

"This recipe took many winters to perfect, it is especially good with corn bread."

Ingredients

1 h 5 m {{adjustedServings}} servings 321 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
  2. Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

25
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was great! I can't wait to make it in colder weather.. I made the following changes to my own taste.. Used less onion since I am not a huge fan. Omitted the carrot and parsley because I did...

This recipe turned out very bland and runny. I think I was supposed to drain the potatoes and onions after cooking instead of just adding the other ingredients to them, but the directions never ...

This was okay, but nothing to write home about, so I made a couple of changes: cooked the onion in a little bacon grease to carmelize a little and bump up the flavor a little, and when I served...