Busy People’s Potato Soup

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Busy People’s Potato Soup

Potato Soup for Busy People

Published on March 20, 2004

  • 4 slices bacon

  • 1 cup chopped carrot

  • ½ cup chopped celery

  • ½ medium onion, chopped

  • 3 ½ cups chicken broth

  • 2 teaspoons garlic powder

  • 1 teaspoon salt

  • 1 bay leaf

  • freshly ground black pepper to taste

  • 1 (16-ounce) box thawed frozen cubes hash brown potatoes

  • 1 cup evaporated milk

  • 2 tablespoons grated Asiago cheese

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Discard all but 2 teaspoons bacon drippings from the pan.

  2. Add carrot, celery, and onion to the bacon drippings. Saute over medium heat for 2 minutes. Add 1 cup chicken broth, garlic powder, salt, bay leaf, and pepper. Reduce heat to low and cook for 5 minutes. Add potatoes and remaining chicken broth; cook for 10 minutes. Add evaporated milk, increase heat to a simmer, and cook for 5 minutes.

  3. Serve with crumbled bacon and grated Asiago cheese.

Nutrition Facts (per serving)

267Calories16g Fat33g Carbs12g Protein
Nutrition FactsServings Per Recipe4Calories267% Daily Value *Total Fat16g21%Saturated Fat7g36%Cholesterol35mg12%Sodium1945mg85%Total Carbohydrate33g12%Dietary Fiber3g11%Total Sugars10gProtein12gVitamin C15mg76%Calcium219mg17%Iron1mg7%Potassium918mg20%

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