Potato Soup I recipe

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Ingredients

6 potatoes, peeled and cubed
1 onion, chopped
1 carrot, grated
4 slices crisp cooked bacon, crumbled
salt to taste
ground black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon margarine
1 tablespoon rendered bacon fat
4 cups milk
3 tablespoons dry potato flakes

Nutrition Info

278.5 calories
carbohydrate: 48.9 g
cholesterol: 13 mg
fat: 5.2 g
fiber: 5.4 g
protein: 10.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 109.9 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.

  2. Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes, bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.

Recipe Yield

6 servings

Recipe Note

This recipe took many winters to perfect, it is especially good with corn bread.

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