Potato Soup III

Potato Soup III

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"My children love this soup. It's the only one they will eat. Made with potatoes, bacon, and cheese - it is a meal in itself!"

Ingredients {{adjustedServings}} servings 634 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 78.6g
  • 25%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. In a 3 quart sauce pan, combine potatoes, onion, bacon, and enough water to cover ingredients. Place lid on pot, and cook until potatoes are tender. Stir occasionally to prevent sticking.
  2. Stir in milk and butter. Stir in instant potatoes to the thickness you desire. Add cheese, and stir until it melts. If desired, mix in corn. Season with salt and pepper to taste. Simmer over low heat for 10 to 20 minutes, and serve.
Tips & Tricks
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Potato Leek Soup III

See how to make a comforting, creamy potato and leek soup.

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Reviews 18

  1. 21 Ratings

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TRUDY
7/8/2006

I made some changes, I also added a clove of garlic, chopped celery and helped the flavor along with chicken b. cubes. added a bay leaf and chopped parsley. Excellent. I served it with grated Guyrere cheese and chopped green onion... Definitely excellent. I omitted the potato flakes.

Catalyana
5/2/2006

I had a perfect potato soup until I added the potato flakes. Yes, they thickened the soup, but the resulting texture was horrible.

Kaybee
10/1/2003

We are real "soup people" and this recipe will definately grace the table again! I added some silced button mushrooms instead of the corn, and also about 1/2 cup of grated parmesan to give it a little extra zing. The whole family really enjoyed it. Thank You!