Recipe by Campbell's Kitchen
"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."
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3 1/2 cups
Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
red potatoes, cut into cubes
bacon, cooked and crumbled
instant mashed potato flakes or buds
chopped fresh parsley
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 from 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.
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 seeing 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Potato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 36
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