Pat's Cream of Potato Soup

Pat's Cream of Potato Soup

67 Reviews 3 Pics
Pat Keene
Recipe by  Pat Keene

“A wonderful potato soup. You can add a variety of items to this recipe. What ever you have in your kitchen. If desired, mash the sliced potatoes for a creamier texture.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Saute bacon and onions, in a medium saute pan, until browned. Set aside.
  2. Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil.
  3. Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.

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Reviews (67)

Rate This Recipe
CINDY3539
169

CINDY3539

The soup is good. The instructions, on the other hand, need some clarifing. Putting flour in a pan & cooking it til "pasty"? What's that all about? I think most of us realize the idea was to make a roux. Anyway, it was delicious with only 4 slices of bacon. I would definately make this again.

LEOSPETS807
126

LEOSPETS807

This was just about THE best potato soup I've ever had! My husband raved about it. The only thing I added was a couple of stalks of finely chopped celery and 1 tsp of chopped garlic (I put it in just about everything, though). This one is definitely a keeper!!!!

Dawn
52

Dawn

Thank you for the base to a great soup. The only thing I omitted was the flour. For the instant potatoes I used 1 packet of garlic and cheddar along with 3 med size potatoes grated like hash browns, two cans of cream of celery and a little pepper. I also only used the meat from the bacon, none of the fat and only half a med size onion. My whole family loves it!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 34.3 g
  • 11%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

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