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Potato Soup I Recipe

Recipe by: 106a802496d678ba

"This recipe took many winters to perfect, it is especially good with corn bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook50 m
  • Ready In1 h 5 m
  • 1Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
  • 2Add 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.
Ingredients
  • 6 servings
  • 321 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    321
    16%
  • Fat:
    9.2
    14%
  • Carbs:
    48.9
    16%
  • Protein:
    11.6
    23%
  • Cholesterol:
    20
    7%

Based on a 2,000 calorie diet

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