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Mom's Monday Lunch Potato Soup

 Mom's Monday Lunch Potato Soup
I love making this soup for my friends who visit for lunch.—Evelyn Bonar, Pensacola, Florida
3 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Stir in bacon, salt if desired and pepper. Sprinkle with parsley.
  • Yield: 3 servings.
Nutritional Facts: 1 cup (calculated without salt) equals 514 calories, 33 g fat (13 g saturated fat), 67 mg cholesterol, 1,538 mg sodium, 36 g carbohydrate, 4 g fiber, 17 g protein.