Ingredients40 m servings 285 cals
- Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
- Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
- Recipe Tips:
- Note: Swanson® Seasoned Chicken Broth with Roasted Garlic is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.
Per Serving: 285 calories; 4 g fat; 54.2 g carbohydrates; 10.5 g protein; 14 mg cholesterol; 1025 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 differentiat...
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 ...