Potato Soup III

Potato Soup III

18 Reviews 2 Pics
Deanna Gift
Recipe by  Deanna Gift

“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!”

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Adjust Servings

Original recipe yields 8 to 10 servings



  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.

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Reviews (18)

Rate This Recipe


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



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.



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!

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

World's Best Potato Soup


next recipe:

Slow Cooker Potato Soup