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Pronto Potato Soup Recipe

The recipe will warm you up on any cool, fall day.—Elaine Rutschke, Spruce View, Alberta
TOTAL TIME: Prep/Total Time: 25 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pronto Potato Soup

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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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