Mom’s Potato Soup


Here’s my twist on my mom’s potato soup recipe. This is what I made last week for the first time and Ben was surprised how good it was! Gee thanks, honey! LOL

Perfect for a cool fall day….

1 stick margarine
4-5 potatoes
1 onion, diced
2 chicken bouillon cubes
1 can evaporated milk

I added to the original recipe:
1 lb bacon
2 cups of shredded cheddar cheese

I also season the soup with Italian seasoning, celery salt, garlic powder, cilantro, and paprika.

Peel, wash and cube potatoes. Add to crockpot. Add water (enough so pot is 3/4 full) and bouillon cubes. Add onion and a little bit of pepper.

Cook bacon in oven. Here’s how: Line a cookie sheet with aluminum foil or parchment paper. Put a cookie cooling rack in the cookie sheet. Spread the bacon out on the cooling rack. Bake in oven at 450 degrees for about 20-30 minutes or until bacon is crisp. Let bacon cool and then crumble into the soup. Add 2 cups of shredded cheddar cheese to soup at same time.

Potatoes are done when forked and soft. Add evaporated milk and wait til it gets hot (about 10-15 minutes on high). Add shredded cheese and crumbled bacon. Stir occasionally. After cheese has melted, thicken with flour and water mixture.

Leave on high for 15 minutes before serving.

2 comments for “Mom’s Potato Soup

  1. November 8, 2013 at 9:19 am

    Mmm, this looks good. Would love this right now on a rainy day. The flavours are soo tempting!

    • November 8, 2013 at 9:28 am

      It’s so easy and yummy!!! Great comfort food for those cold icky days!

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