“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
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 285 cal
- 14%
- Fat
- 4 g
- 6%
- Carbs
- 54.2 g
- 17%
Based on a 2,000 calorie diet
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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."
Sarah Jo
"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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