Rating: 4.32 stars
38 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

This soup is a favorite with my family, and is quick and easy.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender. Add the flour and stir well for one minute.

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  • Remove saucepan from heat and gradually add the water, stirring well. Return to stovetop, raising heat to high. Add the bouillon and potatoes, bring to a boil and then reduce heat to low. Simmer uncovered for about 10 minutes, or until potatoes are tender.

  • In a small bowl, combine the egg yolks and the sour cream and mix together. Gradually add this mixture to the soup, stirring well. Heat through, but do not boil. Stir in the parsley just before serving.

Nutrition Facts

578 calories; protein 12.7g; carbohydrates 51.8g; fat 36.5g; cholesterol 155.2mg; sodium 359mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
04/15/2010
I make this exact recipe all the time and its really wonderful. The trick to thickening it is to mash some of the potatoes. Using a hand blender or food processor blends the bacon and onion as well, which really helps with the flavour, especially getting that right amount of salt. I usually remove several cups of the potatoes once cooked, blend, and return to the pot. That way there are still some chunks of potatoes left. Also, avoid rinsing your potatoes after cubing them, as the starch will help the soup to thicken as well. Great recipe! Read More
(36)

Most helpful critical review

Rating: 3 stars
03/01/2007
Not as good as I expected from the reveiws although not bad either. Could use more thickening. I found myself adding salt as I ate it. There is a big problem with the cooking instructions -- it says to add the dairy to the soup directly but if you do so it will immediately curdle and clump. That can be avoided by simply taking a bit of the hot soup liquid and mixing it with the dairy in a small bowl and then adding it back to the soup. Read More
(38)
38 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
03/01/2007
Not as good as I expected from the reveiws although not bad either. Could use more thickening. I found myself adding salt as I ate it. There is a big problem with the cooking instructions -- it says to add the dairy to the soup directly but if you do so it will immediately curdle and clump. That can be avoided by simply taking a bit of the hot soup liquid and mixing it with the dairy in a small bowl and then adding it back to the soup. Read More
(38)
Rating: 5 stars
04/15/2010
I make this exact recipe all the time and its really wonderful. The trick to thickening it is to mash some of the potatoes. Using a hand blender or food processor blends the bacon and onion as well, which really helps with the flavour, especially getting that right amount of salt. I usually remove several cups of the potatoes once cooked, blend, and return to the pot. That way there are still some chunks of potatoes left. Also, avoid rinsing your potatoes after cubing them, as the starch will help the soup to thicken as well. Great recipe! Read More
(36)
Rating: 4 stars
01/01/2007
I substituted chicken broth for the water omitted the bouillon cube and added a pinch of cayenne pepper and this was delicious. A great quick meal on a cold night. Read More
(32)
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Rating: 4 stars
10/25/2005
I LOVED this soup! Husband - who isn't a big potato fan - thought that it was pretty good. The only changes I made were to use canned chickie broth instead of water and I didn't bother with the egg yolks. I very nearly used heavy cream instead of sour cream and I am so glad I didn't. It was so delicious! I will definitely be making this again. Thanks Rita! Read More
(17)
Rating: 5 stars
11/09/2006
GOod nice flavor. I used 3 onions and 5 potatoes. The recipe calls for perhaps a bit too many onions. Next time I make it I will use 2 or less onions. And use a big pot! Taste overall is very good. Read More
(17)
Rating: 5 stars
01/19/2004
This was an instant hit with the entire family. We all loved it. Even better with a handful of grated cheese sprinkled over each serving. Read More
(16)
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Rating: 4 stars
10/29/2010
Potatoes def need more than 10 minutes to cook. Otherwise good recipe! Read More
(15)
Rating: 5 stars
11/19/2009
Rich and creamy but I added a cup of shredded cheese to the recipe! Fantastic. Read More
(14)
Rating: 5 stars
03/01/2010
I discovered this recipe about 2 years ago when my husband had oral surgery and could not eat solid foods. I was looking for something really hearty and satisfying and this really delivered. I used an immersion blender to make it smooth enough for him to eat-perfect! I have since shared this recipe with several people who were on liquid diets and it is always well received. I don't always add the eggs it's good both ways. Tonight I'm going to try substituting leeks for some of the onions. I almost always use more bacon than is called for in the recipe. Read More
(14)