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Basic Potato Soup Recipe

Recipe by: Rutter Family

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
  • 2Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
  • 3Mix 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.
  • 4Drain 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 448 cals
  • 6 large red potatoes, cut into cubes, or more to taste
  • 1 tablespoon vegetable oil
  • 1 white onion, chopped
  • 8 slices turkey bacon, chopped
  • 1/4 cup hot water
  • 2 cubes chicken bouillon, or more to taste
  • 20 fluid ounces evaporated milk
  • 1 1/2 tablespoons garlic salt
  • 1/2 cup butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    448
    22%
  • Fat:
    21.5
    33%
  • Carbs:
    54
    17%
  • Protein:
    12.5
    25%
  • Cholesterol:
    62
    21%

Based on a 2,000 calorie diet

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