Potato Soup II

SUBMITTED BY: Nell

"Quick and easy potato soup recipe . Can double or triple it, and freeze for future. You can use just potato, or you can add the other vegetables. They give it color, and taste great. Decrease the amount of water for a thicker soup. Serve with cornbread or crackers."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 (16 ounce) packages frozen hash brown potatoes, thawed
1 cup chopped onion
1 cup grated carrots
1 cup chopped celery
5 slices bacon, diced
4 (14.5 ounce) cans chicken broth
3 cups water
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
3 cups milk
salt and pepper to taste

READ REVIEWS (3)

DIRECTIONS

Place hash browns, onions, carrots, celery, water, and chicken broth in large stock pot. Simmer for 30 minutes.
Stir in undiluted cream soups, milk, and bacon. Season with salt and pepper. Let simmer for another 30 minutes.

ADVERTISE WITH US

REVIEWS

Reviewed on Mar. 6, 2008 by MBIF

I'm really sorry for giving such a low review, but this turned out terribly. I tried every trick I know to improve it and I could barely eat it. If I were to make this in the future, I'd omit all of the water; it was just way, way, way too watery and bland. It was better on the 2nd day at least.

0 users found this review helpful

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 676

Total Fat: 49.1g
Cholesterol: 53mg
Sodium: 3391mg
Total Carbs: 68.6g
Dietary Fiber: 5.9g
Protein: 21.2g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?