Pronto Potato Soup

Name: Pronto Potato Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3-4 servings.
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

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

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.

Nutrition Facts

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

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

Reviews

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kittyjones71

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! :)