Potato Soup with Vegetables

10-15m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #7791

October 22, 2011



"When the weather is nippy and the cook is tired, this hearty soup goes together in record time. A few minutes to cut up vegetables and cook bacon, a few turns around the pot with a wooden spoon, and it's ready for the bowl. We like it with cornbread, but crackers are good too."

Original is 7 servings

Nutritional

  • Serving Size: 1 (331.2 g)
  • Calories 473.4
  • Total Fat - 27.4 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 99.2 mg
  • Sodium - 1079.1 mg
  • Total Carbohydrate - 35.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 12.1 g
  • Protein - 21.4 g
  • Calcium - 60.6 mg
  • Iron - 2.4 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine all ingredients except bacon in a large pan.

Step 2

Bring it to a boil over medium high heat, stirring as it heats.

Step 3

Reduce heat, cover, an simmer for 10 minutes or until vegetables are tender.

Step 4

Add bacon and serve it up garnished with parsley, a sprinkle of cheese, or a little paprika for color.

Step 5

Note: The original recipe came to me with an additional 1 cup of frozen green beans, but they just didn't make the "family cut." Try them and see what you think.

Tips


No special items needed.

1 Reviews

AlteredEgo

When making this recipe I used vegetable broth instead of the water & did include some steamed green beans that I had left over from the day before! It all came together very nicely for us, & we thoroughly enjoyed this potato soup! I've never been very big on hash browns, but they certainly did the job here! Thanks for posting the recipe!

5.0

review by:
(19 Jan 2012)

You'll Also Love