This basic potato soup recipe, which my mother handed me, is incredibly simple to make and delicious. If preferred, swap out the oil with butter. If preferred, regular bacon can be used in place of the turkey bacon.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 6 large red potatoes, cut into cubes, or more to taste
- 1 tablespoon vegetable oil
- 1 white onion, chopped
- 8 slices turkey bacon, chopped
- ¼ cup hot water
- 2 cubes chicken bouillon, or more to taste
- 20 fluid ounces evaporated milk
- 1 ½ tablespoons garlic salt
- ½ cup butter
Instructions
- 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; sauté 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 potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add 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
| Calories | 448 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 12 g |
| Sodium | 1601 mg |
| Sugars | 11 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Left out the meat, but still great soup!
Great recipe. I used can of chicken broth instead of bouillon and also added a cup of frozen corn and cheddar cheese..
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!!!
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.
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.
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!
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.