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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 171.9
  • Total Fat: 3.3 g
  • Cholesterol: 6.7 mg
  • Sodium: 198.7 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 7.9 g

View full nutritional breakdown of Potato Soup calories by ingredient
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Potato Soup

Submitted by: TYENOVKIAN

Introduction

This is like my mom's recipe from when I was growing up and wanted some yummy potato soup. She didn't add the mushrooms and would blend it for me when I was sick. It was the best! It's thick and creamy. Yum! This is like my mom's recipe from when I was growing up and wanted some yummy potato soup. She didn't add the mushrooms and would blend it for me when I was sick. It was the best! It's thick and creamy. Yum!
Number of Servings: 6

Ingredients

    *Potato, raw, 4.5 cups diced
    Onions, raw, 1.5 cups, chopped
    Celery, raw, 3 stalk, large (11"-12" long), chopped
    Baby Portabella Mushrooms, 225 grams (8 oz sliced)
    Garlic, 2 clove, minced
    Bacon - Farmland Thick Sliced Bacon, 3 servings (6 slices)
    Milk, nonfat (skim milk), 2 cups
    Water to boil potatoes, drain half after cooking
    Chicken boullion cube (2 cup size)
    Parsley, dried, 1 tbsp
    salt and pepper, as desired

Tips

You could use canadian bacon or turkey bacon to save on fat and calories. You could also not cook your vegetables in the bacon fat, but that's part of the delicious flavor. Mushrooms are optional.


Directions

Cook bacon until crispy in skillet, set aside to crumble after it cools off. Dice potatoes and boil in enough water to cover. Cook approximately 15-20 minutes until potatoes are falling apart. In your skillet with the bacon grease, cook your chopped onions, chopped celery and mushrooms, until soft. Empty onion, celery and mushrooms into collander to drain any excess bacon fat, do not rinse. Drain half of the water off your potatoes, use potato masher and smash them to your desired level, I like mine really smashed up into small pieces. Add the garlic, milk, chicken broth cube, parsley and bring back to a low boil. Add your vegetables and let simmer for 5-10 minutes to let the potatoes absorb the flavors. Add bacon and serve.


Serving Size: makes 6 bowls, approx 2 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user TYENOVKIAN.






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