I love to make potato soup. It’s actually one of the few soups that Baker’s Man enjoys. For this version, I used both canned milk and canned potatoes. In this case, using canned milk serves a purpose beyond fulfilling requirements for my 30 days of cans challenge. Evaporated milk is concentrated milk that has had part of the water removed through evaporation. It adds a creaminess to recipes without adding extra fat that would be added if cream, or half and half, were used. This version of potato bacon soup is unique because the entire recipe is made from shelf stable items.
Before I proceed, I must confess that I had never used canned potatoes before, but I assigned myself a canned food challenge, so canned potatoes seemed like a logical choice for the recipe. In fact, thanks to all of the canned ingredients, this is a very simple and satisfying soup recipe, and we really enjoyed it.
This soup has two different serving options. It can be pureed as in the picture above, or the ingredients can be left whole and served more rustic style. I like it both ways. Baker’s Man prefers it with the chunks of potatoes. 
Give canned potatoes, and our recipe for Potato Bacon Soup, a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 1 (3 ounce) jar of bacon pieces ($2.19)
- 1 large onion, diced ($0.19)
- 2 tablespoons olive oil ($0.42)
- 3 tablespoons all purpose flour ($0.03)
- 4 (14.5 ounce) cans of diced potatoes, drained ($2.00)
- 4 (12 ounce) cans evaporated milk ($4.00)
- water (to cover potatoes)
- Salt and black pepper to taste
- Heat olive oil in a large soup pot or dutch oven over medium heat.
- Add onion and bacon pieces to pan.
- Stir, and saute until onion is translucent.
- Add flour to pan with bacon and onion and mix well.
- Add milk to pan and stir well to fully incorporate flour mixture..
- Add potatoes to pot and enough water to cover them if necessary.
- Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally to prevent sticking.
- If you like a thicker soup, you may use a potato masher and partially mash the potatoes before serving. If you prefer, you can also use an immersion blender to make the soup a puree.
- Serve. You may top soup with shredded cheese, green onions, and sour cream if desired at serving time. Small pieces of bacon are good on top, too.
Nutrition Grade: B-
| Nutrition Facts |
| Amount Per Serving |
|
Calories 392
|
|
% Daily Value
|
|
Total Fat 17.2g
26%
|
|
Saturated Fat 8.4g
42%
|
|
Trans Fat 0.0g
|
|
Cholesterol 55mg
18%
|
|
Sodium 367mg
15%
|
|
Total Carbohydrates 43.8g
15%
|
|
Dietary Fiber 4.3g
17%
|
|
Sugars 17.4g
|
|
Protein 16.9g
|
|
Vitamin A 7%
Vitamin C 60%
|
|
Calcium 40%
Iron 7%
|