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Bologna Potato Soup

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
SUE PASQUINELLI

SUE PASQUINELLI

This is a warming, tasty soup perfect for a chilly day. Great with fresh warm bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Place water in a 6-quart (or larger) pot. Bring to a boil. Place whole onion and bologna into the water and boil for 30 minutes, adding more water as needed.
  2. Add potatoes and cook until tender.
  3. Remove onion and add the beans. Whisk the cornstarch and cold water together and also add. Cook until thickened.
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Reviews

MIHAELA
46

MIHAELA

10/3/2003

Pretty good, but time-consuming to make. It seems like it took forever to cube the potatoes. Also, I ended up with a huge pot of soup, much more than I'd expected. If I make it again, I'll halve the amount of ingredients. I made an Irish soda bread to serve it with, and I think they will go well together (will have both for dinner tonight).

outnumbered
25

outnumbered

8/28/2008

Good! Basically ham potato soup with a little variation on the meat. If you fry the bologna after you cut it in a pan to brown a bit it tastes better in my opinion and also I prefer a roux over cornstarch. Added a few other spices (garlic, parsley, etc.)

COOKIEJUDY
24

COOKIEJUDY

10/3/2003

potatoe soup is really good on cold day, and this one rates right along with the rest, very good

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