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Mom’s Creamy Potato Soup

2011 January 28
by Pamela

When I linked to my last blog post about the things I wanted to eat before getting back on weight watchers after the baby comes, Terri reminded me on Facebook that homemade potato soup was a MUST.  Oh how right she is and I was so grateful that she left that comment.

Everyone thinks their Mom’s recipes are the best, but my Mom’s creamy potato soup with bacon really is.  I made a humungous batch of it tonight.  For me, soup is always meant to be shared.  I rarely make a pot of soup without taking at least a few bowls off to someone.  Here’s her recipe:

Mom’s Creamy Potato Soup with Bacon

1 lb. bacon, sliced thin

2 onions, diced

5 lb. bag of potatoes, peeled and chunked

some carrots, shredded (I used half a bag of baby ones that I put through the food processer)

my mom adds mushrooms, maybe a pound?

chicken broth (I used two of the biggest sized cans)

3 pints of sour cream (I said this wasn’t a weight watchers recipe, right?)

Brown the onions and bacon together in your soup pot while you are peeling and cutting the potatoes.  When they are golden brown, add the potatoes and cover them with enough chicken broth so they are barely submerged.  When they can be pierced with a fork, add another can of chicken broth and the carrots.  Take it off the heat and then add the sour cream.

Now here is a little tip from my friend Marcia that I always use and love.  To stretch the soup, add instant potato flakes.  It thickens it up without having to mash the heck out of your potatoes, leaving you with a nice thick soup as well as some chunks of potatoes.

This is the ultimate comfort food!

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5 Responses leave one →
  1. Ellen permalink
    January 29, 2011

    Sounds absolutely delicious!! I make a pretty good one that has leeks in it but next time, I’m adding bacon and mushroom. Maybe coffee cream since I’m not a fan of sour cream- what do you think?

    • Pamela permalink*
      January 29, 2011

      Like the fat free half and half? I don’t know, but tell me if it tastes good! Or what about evaporated milk?

  2. Paige Lloyd permalink
    January 29, 2011

    So do you mash ANY of the potatoes? Or just leave them all in there all chunky-like? And how much potato flakes do you think you add, would you say? Sounds delish!!

    • Pamela permalink*
      January 29, 2011

      It’s a matter of consistency, so mash them however much you like. I do a slight mash. I want it so there are some chunks, but not big enough that I would have to cut it up for the girls to eat it. So I mash it until it looks right to me, but since I make HUGE pots, the potatoes look good but the soup is too thin (for our taste). Then I add potato flakes, maybe 3/4 cup at a time and stir them until they dissove. Just keep adding and stirring until it gets to the consistency you want.
      You don’t have to do the flakes at all, I prefer to only peel/cut 5 lbs. worth of potatoes, rather than 10.

  3. Tammie permalink
    February 9, 2011

    You had me at bacon. And then sour cream.

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