Potato soup is delicious, warm, and such a great comfort food. This recipe is fast and simple. There is no need to peel and slice potatoes, because it is made with one packet of Idahoan mashed potato mix! To make it even easier you can use the bacon bits you buy to put on salads. May not taste exactly the same, but it's pretty close!
This recipe makes 2-4 servings. Jason and I split one batch and had lunch. If you are serving it as a side with a sandwich or as an appetizer then this recipe will easily serve 4.
You will need:
- 1 packet Idahoan Buttery mashed potatoes (or regular, and you can add butter)
- 2 strips of bacon
- 1 1/2 cups milk
- 1 + 1/2 cup water
- 1/2 chicken bullion cube
- 1/2 tablespoon parsley
- 1/2 teaspoon sage
- 1/4 teaspoon oregano
- Salt & pepper
- Shredded cheddar cheese
- Combine 1 cup water and 1/2 bullion cube in a medium saucepan over medium heat. If you don't have any bullion cubes, feel free to skip this step or use chicken broth, though the flavor won't be exactly the same
- While chicken stock is cooking, begin making bacon in frying pan
- Once the stock is complete, add milk
- Next add parsley, sage, and oregano. Add salt and pepper to taste
- Chop cooked bacon strips into small pieces and add half to the milk mixture
- Stir well until milk and seasonings are well mixed
- Bring just to a boil, stirring frequently to prevent scalding
- Add one packet of mashed potato mix and stir in
- Add warm water until desired consistency is reached (a little less than 1/2 cup)
- Whisk until most of the potato clumps are gone
- Serve immediately and garnish with cheddar cheese, parsley, and the remainder of the chopped bacon
Serve with some warm bread for dipping! Enjoy!
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