A wonderfully hearty soup, which is perfect for the cold winter months. Bacon is simmered with potatoes in a thick and creamy white soup base. Serve with crusty fresh bread, if desired.
The soup is good. The instructions, on the other hand, need some clarifing. Putting flour in a pan & cooking it til "pasty"? What's that all about? I think most of us realize the idea was to make a roux. Anyway, it was delicious with only 4 slices of bacon. I would definately make this again. - 26 Oct 2006 (Review from Allrecipes US | Canada)
This was just about THE best potato soup I've ever had! My husband raved about it. The only thing I added was a couple of stalks of finely chopped celery and 1 tsp of chopped garlic (I put it in just about everything, though). This one is definitely a keeper!!!! - 13 Feb 2003 (Review from Allrecipes US | Canada)
Thank you for the base to a great soup. The only thing I omitted was the flour. For the instant potatoes I used 1 packet of garlic and cheddar along with 3 med size potatoes grated like hash browns, two cans of cream of celery and a little pepper. I also only used the meat from the bacon, none of the fat and only half a med size onion. My whole family loves it! - 24 Feb 2008 (Review from Allrecipes US | Canada)