Chunks of red potatoes, carrots, onion, and celery boil in chicken stock with chopped garlic to create this hearty, bacon-flecked soup.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 ½ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
- 4 cloves garlic, minced
- 4 medium red potatoes, cut into cubes
- 2 medium carrots, diced
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 slices bacon, cooked and crumbled
- 1 cup milk
- 1 cup instant mashed potato flakes or buds
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
- Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
- Recipe Tips:
- Note: Swanson(R) Seasoned Chicken Broth with Roasted Garlic is no longer available. Campbell’s Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 1025 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as written, with the exception of adding some salt as I had used low-salt broth. We loved it, and I’ll be making it again.
I added a can of chicken (left out the bacon), one chopped red bell pepper, substituted milk for rice milk, and I left out the mashed potato flakes. I also upped the parsley ratio to about 1/2 a cup (I had already doubled the recipe). I added basil flakes as well as salt and pepper to taste. I like my soups a little thinner so leaving out the mashed potato flakes was a good call for me. I like the flavor and would make it again.
I tripled the amount of bacon in this recipe and used evaporated milk. After tasting the end result, I did add a few additional spices. This took no time to make which was incredibly helpful to me seeing as I work such long hours. I really don’t understand the addition of instant potatoes instead of using more of the red potatoes other than a thickening agent. I don’t know that I’d make this again.
Recipe was made exactly as written. I used skim milk (all I had) but did add a little bit of evaporated milk which I had in the fridge to enrich the flavor. The 4 cloves of garlic differentiated it from the typical potato soup, and it was perfectly in balance with the other ingredients. It did thicken up a bit too much, so I thinned it out with more chicken stock. I will start with 3/4 cup mashed potato flakes the next time. What a nice job those mashed potato flakes did on thickening; I’ll remember that for other food preparation.