Garlic Potato Soup2 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“Heart warming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in chicken broth with minced garlic.” - by Campbell's Kitchen
Original recipe yields 4 servings
- Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
- Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
Amount Per Serving (4 total)
- 285 cal
- 4 g
- 54.2 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Recipe was made exactly as written. I used skim milk (all I had) but did add a little bit of evaporated milk which I had in the fridge to enrich the flavor. The 4 cloves of garlic differentiated it ..." See morefrom the typical potato soup, and it was perfectly in balance with the other ingredients. It did thicken up a bit too much, so I thinned it out with more chicken stock. I will start with 3/4 cup mashed potato flakes the next time. What a nice job those mashed potato flakes did on thickening; I'll remember that for other food preparation."
"I tripled the amount of bacon in this recipe and used evaporated milk. After tasting the end result, I did add a few additional spices. This took no time to make which was incredibly helpful to me see..." See moreing as I work such long hours. I really don't understand the addition of instant potatoes instead of using more of the red potatoes other than a thickening agent. I don't know that I'd make this again."
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