Real Recipes From Real Home Cooks ®

mom's cream of potato soup with bacon

(4 ratings)
Recipe by
Karla Everett
Greenacres, WA

I just love this potato soup recipe , my Mom taught me how to make this while I was growing up and it's the only one that I will make. My family and friends love it and can't wait tell I make it again , Anyone can easily make this but they say it just tastes better when I make it. Now mind you it's not a soup that is fat free , it's loaded with fat but oooh so good , it's not like I'm gonna eat it everyday and adding all the bacon grease gives this soup such a delicious flavor. I'm sure if you give a chance , you will love this soup as much as my family does!!

(4 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For mom's cream of potato soup with bacon

  • 10-15
    russet potatoes ; diced
  • 2 md
    onions ; chopped
  • 2
    stalks of celery ; chopped
  • 1 to 2 lb
    bacon , fried crisp
  • 1 tsp
    garlic powder
  • 1/2 tsp
    ground black pepper
  • 2 can
    (12oz each) canned milk
  • 1-2 tsp
    sea salt
  • 1/2 to 1 c
    instant mashed potatoes

How To Make mom's cream of potato soup with bacon

  • 1
    In a large dutch oven or boiling pot place your potatoes , onions and celery and cover with just enough water to be about 1" above the potatoes. Add the garlic and pepper but NOT the salt yet. Cover the pot with the lid ajar and bring to a hard boil.
  • 2
    Mean while cut up your bacon into about 1" pieces and fry over medium / high heat.
  • 3
    Fry the bacon pieces until it's nicely browned & crisp.
  • 4
    Once the bacon has become really crisp but not burnt , than you pour grease and all the bacon into your boiled potatoes and veggies. Yes I said grease and all!! Be careful because the hot grease hitting the boiling water will splatter up.
  • 5
    Once the veggies are tender (about 20 minutes) pull off the burner and add the canned milk. Now this is when you salt your soup ( if you salt it before adding the milk you take a chance of the milk curdling).
  • 6
    To thicken up the soup add the instant potatoes , the amount depends on how thick you like your soup to be. Add a little than stir up and wait to give it time to swell and thicken your soup up , if it's not thick enough add some more. If you get it too thick just add milk. This is when I will sample it and make sure that it's got enough seasoning to my liking , if not I add more salt and garlic powder.
  • 7
    Note : This soup freezes really good for another quick meal. My sister makes a clam cowder by adding clams and corn to this soup.