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Ingredients
| bacon: 1 lb |
| margarine (oleo): 1 lb |
| onions: 1 (chopped) |
| garlic: 3 cloves (minced) |
| carrots: 6 (grated) |
| celery: 1 stalk (chopped) |
| russet potatoes: 15 whole potatoes (grated) |
| evaporated milk: 2 12floz cans |
| potato flakes (instant mashed potatoes): 1/4 cup |
| salt (to taste) |
| black pepper (to taste) |
Potato Soup VII
Credit: AllRecipes
User rating:
"Yes, another potato soup! This version has plenty of bacon with the addition of sweet healthiness of grated carrots."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Slice bacon into small pieces and fry until crisp; set aside. Put potatoes in large soup pot and add enough water to cover them; simmer. Meanwhile, cook and stir onions, garlic, celery, and carrots in butter until tender.
- When the potatoes are tender, stir in cooked vegetables and bacon. Stir in canned cream. When mixture is just starting to boil, add instant potatoes to thicken to desired consistency. Salt & Pepper to taste.