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Roasted Garlic Potato Soup

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“I got this recipe in a book from Swansons. It's wonderful. A pretty thick soup, I add almost double the chicken broth thats called for to make it a lot thinner. Great way to get kids to eat veggies! Delicious on a COLD Iowa winter night!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 cups Swanson chicken broth
  • 6 medium red potatoes, cut into cubes (about 4 cups)
  • 2 medium carrots, diced
  • 1 medium white onion, chopped (about 1/2 cup)
  • 3 stalks celery, chopped (about 1/2 cup)
  • 4 slices bacon, chopped and crumbled
  • 1 12 cups milk
  • 1 12 cups instant potato flakes
  • 1 tablespoon parsley (i use flakes)

Directions

  1. heat broth, potatoes, carrots, onion, celery and bacon in a soup pot until boiling.
  2. reduce heat to low.
  3. cover and cook 15 minutes or until vegetables are tender.
  4. remove from heat.
  5. stir in milk, potato flakes, and parsley. cook over medium heat until hot.

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