Pronto Potato Soup Recipe

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The recipe will warm you up on any cool, fall day.—Elaine Rutschke, Spruce View, Alberta

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Pronto Potato Soup Recipe

Prep/Total Time: 25 min.

Yield: 3-4 Servings

10 15 25

Ingredients

8 bacon strips, diced
1 small onion, chopped
1-1/2 to 2 cups mashed potatoes (with added milk and butter)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 to 2-2/3 cups milk
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Dash pepper

Directions

In small skillet, brown bacon until crisp. Remove with a slotted spoon to paper towels to drain. Add onion to drippings and saute 2-3 minutes; drain.
Meanwhile, in a large saucepan, combine cold mashed potatoes and soup until blended. Add milk gradually until mixture reaches desired consistency, stirring constantly. Add reserved bacon and onions. Stir in the parsley, salt and pepper; heat through. Yield: 3-4 servings.

Nutritional Facts 1 serving (1 cup) equals 297 calories, 17 g fat (8 g saturated fat), 41 mg cholesterol, 1,361 mg sodium, 25 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Pronto Potato Soup in Country Woman January/February 1993, p38

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Pronto Potato Soup

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(1-1) of 1 reviews

Reviewed on Jan. 08, 2011 by kittyjones71

Very easy to make! I doubled the recipe, used garlic-cheese instant potatoes, & used one can of cream of chicken & one cream of celery. No leftovers!!! It's a keeper! :)