Mom's Monday Lunch Potato Soup Recipe

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I love making this soup for my friends who visit for lunch.—Evelyn Bonar, Pensacola, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings


  • 8 bacon strips, diced
  • 1 small onion, chopped
  • 1-1/2 cups leftover mashed potatoes
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups milk
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Nutritional Facts

1 cup (calculated without salt) equals 514 calories, 33 g fat (13 g saturated fat), 67 mg cholesterol, 1538 mg sodium, 36 g carbohydrate, 4 g fiber, 17 g protein.


  1. In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through.
  2. Stir in bacon, salt if desired and pepper. Sprinkle with parsley. Yield: 3 servings.
Originally published as Mom's Monday Lunch Potato Soup in Country Woman September/October 1993, p35

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Reviewed Dec. 4, 2012

"This soup was very good! My husband and I both enjoyed it! The first time I made it, I didn't have any leftover mashed potatoes, so I just cooked some up really fast. I also only used 3 pieces of bacon instead of the 8 the recipe calls for."

Reviewed Jun. 20, 2011

"Easy and delicious."

Reviewed Jan. 16, 2009

"This is SO good! I am a soup lover and always trying to find a good one. This is a keeper! I used a bit of left over ham and is was delish!"

Reviewed Nov. 27, 2008

"This recipe is quick and easy and has a really good taste. Instead of cooking bacon I use pre-cooked real bacon pieces which lessens the preparation time. I have also used ham pieces left over from a ham this makes this a tasty soup."

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