Potato Soup I Recipe - Allrecipes.com
Potato Soup I Recipe
  • READY IN ABOUT hrs

Potato Soup I

Recipe by  

"This recipe took many winters to perfect, it is especially good with corn bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
  2. Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2007

This was great! I can't wait to make it in colder weather.. I made the following changes to my own taste.. Used less onion since I am not a huge fan. Omitted the carrot and parsley because I didn't have any. Used corn starch instead of potato flakes because I didn't have those either. Added half a clove of minced garlic. Threw in some sauteed asparagus chopped into bite-sized pieces we needed to use up. Added a handful or so of grated chedder/jack mix.

 
Most Helpful Critical Review
Jun 18, 2006

This recipe turned out very bland and runny. I think I was supposed to drain the potatoes and onions after cooking instead of just adding the other ingredients to them, but the directions never said that. Anyway, I ended up just adding more flakes and puree'ing the whole thing to make a creamy soup.

 

32 Ratings

Sep 10, 2008

This was okay, but nothing to write home about, so I made a couple of changes: cooked the onion in a little bacon grease to carmelize a little and bump up the flavor a little, and when I served it, I sprinkled shredded cheddar and more crumbled bacon on top, then a small dollop of sour cream in the center. Gave it a sort of "potato wedges" flavor and more depth. It needed it. Gave it like this to husband for lunch. He said it was fine, but when asked, he would have prefered a corn chowder or something like that.

 
Jan 14, 2008

I made this according to the recipe up to adding the 4 cups of milk. I couldn't see how 3T of potato flakes could thicken that much liquid in addition to the cooking liquid. So I only added 2 cups of milk. It was still really thin so I thickened it with flour. After tasting, I added some chicken bouillion and then 5 slices of Am. cheese. It was then OK, but nothing special. The bacon flavor wasn't very prominent...and the bacon pieces were chewy. If I made it again, I would save the bacon to crumble on top. And the T of butter didn't add anything but calories IMHO.

 
Mar 04, 2006

This was a very tasty soup. I added more instant potato flakes because I wanted it a little thicker. A good add in would be sauteed chicken breast cut into cubes. Thanks so much for sharing your recipe with us!

 
Nov 17, 2005

A great hearty recipe for a tight budget!

 
Jan 05, 2004

I don't cook much and when I get the chance to cook I always want to try something new. This is the first time I've tried a recipe from your website and I must say it was most helpful. The soup eventually turned out great and all my 8 guests loved it. I will surely cook it again.

 
Mar 09, 2008

MMMMMMMMMMMM Good!

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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