Recipe by Shelly
"This recipe took many winters to perfect, it is especially good with corn bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and cubed
crisp cooked bacon, crumbled
salt to taste
ground black pepper to taste
chopped fresh parsley
rendered bacon fat
dry potato flakes
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.
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.
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.
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.
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!
A great hearty recipe for a tight budget!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
A rich, creamy potato with bacon soup you make in the slow cooker.
See how to make a comforting, creamy potato and leek soup.
See how to make a creamy, green garlicky potato soup.