Potato Soup III

Read Reviews (16)

"My children love this soup. It's the only one they will eat. Made with potatoes, bacon, and cheese - it is a meal in itself!" — Deanna Gift

Directions

In a 3 quart sauce pan, combine potatoes, onion, bacon, and enough water to cover ingredients. Place lid on pot, and cook until potatoes are tender. Stir occasionally to prevent sticking.
Stir in milk and butter. Stir in instant potatoes to the thickness you desire. Add cheese, and stir until it melts. If desired, mix in corn. Season with salt and pepper to taste. Simmer over low heat for 10 to 20 minutes, and serve.

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Reviews More Reviews

Most Helpful Positive Review

Jul 08, 2006

I made some changes, I also added a clove of garlic, chopped celery and helped the flavor along with chicken b. cubes. added a bay leaf and chopped parsley. Excellent. I served it with grated Guyrere cheese and chopped green onion... Definitely excellent. I omitted the potato flakes.

—TRUDY

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Most Helpful Critical Review

May 02, 2006

I had a perfect potato soup until I added the potato flakes. Yes, they thickened the soup, but the resulting texture was horrible.

—Catalyana

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19 Ratings

Oct 01, 2003

We are real "soup people" and this recipe will definately grace the table again! I added some silced button mushrooms instead of the corn, and also about 1/2 cup of grated parmesan to give it a little extra zing. The whole family really enjoyed it. Thank You!

—Kaybee

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Dec 15, 2003

This has got to be the best potato soup I've ever had. Even my granddaughter liked it and she hates everything. Thick and full flavored, it won't let you down.

—ZIPMAN

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Aug 29, 2002

I have never liked potato soup, but I must say this variety is wonderful. My husband and I like to add a few different things to it sometimes, but it's great even if you leave it alone, although a little worcestershire sauce is good in it. We love to fix the Portuguese Fried Bread recipe that we found on this site. Nothing is better on a cold winter day.

—HYMN

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Jan 04, 2005

My husband LOVED this soup. I served it with grilled cheese sandwiches. Even my kids liked it! I did add just a dash of garlic for flavor. It is a very hearty and fullfilling meal!

—BETHBASS19

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Dec 16, 2007

Great soup recipe but I omitted the corn and potato flakes. The soup thickens the next day and is even better than the first!

—mindy

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Nov 20, 2007

I felt it tasted like runny mashed potatoes

—monomd

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Nutrition

Calories
634 kcal
32%

Carbohydrates
78.6 g
25%

Cholesterol
63 mg
21%

Fat
27.4 g
42%

Fiber
8.9 g
35%

Protein
21.6 g
43%

Sodium
652 mg
26%

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

Nutritional Information

Potato Soup III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 634
Calories from Fat: 246

% Daily Value *
Total Fat 27.4g 42 %
Saturated Fat 13.2g 66 %
Cholesterol 63mg 21 %
Sodium 652mg 26 %
Potassium 1738mg 49 %
Total Carbohydrates 78.6g 25 %
Dietary Fiber 8.9g 35 %
Protein 21.6g 43 %
Sugars 8.7g
Vitamin A 11 %
Vitamin C 120 %
Calcium 43 %
Iron 34 %
Thiamin 54 %
Niacin 74 %
Vitamin B6 73 %
Magnesium 39 %
Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.