Potato Soup III


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!

8 to 10 servings


  • 12 potatoes, peeled and chopped

  • 1 onion, chopped

  • ½ pound bacon, cut into small pieces

  • 2 ½ cups milk

  • 1 (15.25 ounce) can whole kernel corn (Optional)

  • 1 ½ cups dry potato flakes

  • 2 cups shredded sharp Cheddar cheese

  • 2 tablespoons butter

  • salt and pepper to taste


  1. 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.

  2. 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.

Nutrition Facts (per serving)

634 Calories
27g Fat
79g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 634
% Daily Value *
Total Fat 27g 35%
Saturated Fat 13g 66%
Cholesterol 63mg 21%
Sodium 652mg 28%
Total Carbohydrate 79g 29%
Dietary Fiber 9g 32%
Total Sugars 9g
Protein 22g
Vitamin C 72mg 359%
Calcium 342mg 26%
Iron 3mg 19%
Potassium 1738mg 37%

* 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.