Basic Potato Soup

Updated on January 14, 2022

• 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

1. Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.

2. Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.

3. 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.

4. Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the 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.

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Nutrition Facts (per serving)

448Calories22g Fat54g Carbs13g Protein

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Nutrition FactsServings Per Recipe8Calories448% Daily Value *Total Fat22g28%Saturated Fat12g59%Cholesterol62mg21%Sodium1601mg70%Total Carbohydrate54g20%Dietary Fiber5g18%Total Sugars11gProtein13gVitamin C26mg132%Calcium248mg19%Iron2mg13%Potassium1550mg33%

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