My mother gave me this recipe for potato soup and it is extremely easy and tastes great. Substitute butter for the oil if desired. Regular bacon can be substituted for turkey bacon if desired.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.

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  • Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.

  • Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.

  • Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.

Nutrition Facts

448 calories; protein 12.5g 25% DV; carbohydrates 54g 17% DV; fat 21.5g 33% DV; cholesterol 61.7mg 21% DV; sodium 1600.6mg 64% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2016
I first made this while recovering from a stomach bug and thought it would be easy on my system. I make it now because its just so good. Read More
(2)

Most helpful critical review

Rating: 2 stars
02/19/2016
I didn't read the part that said to use 20 oz. of evaporated milk so I just used one can. The milk wasn't going to be enough. So I kept the water the potatoes were boiled in since it had cooked down by this time anyway and added a big spoonful of flour to the milk and added it in. Now it came out perfect. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/13/2016
I first made this while recovering from a stomach bug and thought it would be easy on my system. I make it now because its just so good. Read More
(2)
Rating: 5 stars
03/26/2019
Great recipe. I used can of chicken broth instead of bouillon and also added a cup of frozen corn and cheddar cheese.. Read More
Rating: 4 stars
01/19/2016
It is a good basic recipe. I made a few changes like adding creole seasoning for a little spice. Also didn't drain all the water and added a bit of flour. I also chopped celery and added that. I have 3 teenagers and a very picky 9yr old niece who ate it all up. I will definitely make it again only next time I may have to make double the recipe so that I can have leftovers for lunch the next day! Read More
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Rating: 5 stars
01/18/2017
I did make this but without the bacon. Also I don't drain the water because it has a lot of potato flavor. I add a carton of Swanson low sodium chicken broth and I use low fat evaporated milk. I also add a handful of grated cheddar when I serve it. My husband and I think it's great!!! Read More
Rating: 2 stars
02/19/2016
I didn't read the part that said to use 20 oz. of evaporated milk so I just used one can. The milk wasn't going to be enough. So I kept the water the potatoes were boiled in since it had cooked down by this time anyway and added a big spoonful of flour to the milk and added it in. Now it came out perfect. Read More
Rating: 5 stars
01/06/2017
An excellent starting recipe. Good as is and or with additions like leeks or ham even carrots if your living dangerously. I was living dangerously. Read More
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