Potato Soup In A Heartbeat

When you just don’t feel up to par nothing’s better than soup.  Won-Ton or a good homemade Chicken Noodle is my favorite but takes time or a  car trip to my favorite Chinese restaurant.  So I always try keep the ingredients in to make this almost no-fuss potato soup:


2large/4 medium baking potatoes, baked in their skins in the microwave, and when cool enough to handle, cut into bite-size chunks.

4 slices bacon, cooked crisp and crumbled

1 bag Idahoan Buttery Golden Select instant mashed potatoes

2 cups milk (or 1 cup milk and 1 cup sour cream)

Parsley, to taste

Chives, to taste

Coarse black pepper, to taste

Optional:  Top soup with shredded cheddar cheese.


In a saucepan, heat milk/milk & sour cream until hot.  Whisk in the instant potatoes.  Stir until smooth, adding more milk, if necessary, to reach your desired thickness.  Add baked potato chunks, bacon and one tablespoon each of parsley, chives and a teaspoon of coarse black pepper. Stir until blended, taste, adjust seasonings.  Enjoy.




5 thoughts on “Potato Soup In A Heartbeat

    1. Sometimes quick and easy tastes as good as a meal you spend hours preparing.
      I always love remembering what The French Chef, Julia Child, said was her favorite dish when asked one time in an interview after years of teaching French cooking, [“a baked potato, smashed in a pan of melted butter and sauteed just until crusted on the outsides, seasoned with salt and pepper.”]. Can’t get any easier than that🍴

      Liked by 2 people

  1. This sounds like a super comfort soup.. And food I keep in the truck.. I carry canned potato soup as emergency food but won’t have to anymore 👍 Even if I dont have the bacon on hand at the time this would be great.. 💛


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