Ingredients55 m servings 448 cals
- Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 448 calories; 21.5 g fat; 54 g carbohydrates; 12.5 g protein; 62 mg cholesterol; 1601 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.
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 mil...
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.
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...