Potato Soup I25 Reviews
- Prep: 15 min
- Cook: 50 min
- Ready In: 1 hr 5 min
“This recipe took many winters to perfect, it is especially good with corn bread.” - by Shelly
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 321 cal
- 9.2 g
- 48.9 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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 didn't ha..." See moreve any. Used corn starch instead of potato flakes because I didn't have those either. Added half a clove of minced garlic. Threw in some sauteed asparagus chopped into bite-sized pieces we needed to use up. Added a handful or so of grated chedder/jack mix."
"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 said t..." See morehat. Anyway, I ended up just adding more flakes and puree'ing the whole thing to make a creamy soup."
"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 it, I..." See more sprinkled shredded cheddar and more crumbled bacon on top, then a small dollop of sour cream in the center. Gave it a sort of "potato wedges" flavor and more depth. It needed it. Gave it like this to husband for lunch. He said it was fine, but when asked, he would have prefered a corn chowder or something like that."
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