Serves: 6
Total Calories: 183
Pour water into a 3- to 4-quart soup pan and bring to a boil. Stir in frozen potatoes and return to boil. Reduce to medium-low heat and simmer 10–15 minutes, or until potatoes are tender. Reduce heat to low. Stir in milk, salt, and pepper. Heat 7 minutes, or until soup is heated through. Do not boil after milk has been added. Stir in bacon right before serving. Garnish with crushed croutons. Makes 6 servings.
VARIATION: Melt 1/4 pound Velveeta cheese into soup after adding milk.
This Quick Potato Soup recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.
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