TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3-4 servings


  • 8 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1 cup: 297 calories, 17g fat (8g saturated fat), 41mg cholesterol, 1361mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 11g protein.


  1. 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.
  2. 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.
Originally published as Pronto Potato Soup in Country Woman January/February 1993, p38

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kittyjones71 User ID: 5476804 13680
Reviewed Jan. 8, 2011

"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! :)"

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