Potato Soup I

Potato Soup I

25 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Shelly
Recipe by  Shelly

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (25)

Rate This Recipe
ALLIKAZOO
42

ALLIKAZOO

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 have 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.

germanerin
19

germanerin

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 that. Anyway, I ended up just adding more flakes and puree'ing the whole thing to make a creamy soup.

ctmom
17

ctmom

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 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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Old-Fashioned Potato Soup

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