Mom Keezer's Potato Soup

4-6 servings Rivlets make this potato soup special! Delicious warmed up too.

Yield: 5 servings ( Serving Size: servings )
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  • 4 Potatoes (medium sized; approx. 2-1/2 cups), peeled (opt) & chopped to bite size
  • 3/4 cup Onion, chopped
  • 1-1/2 teaspoons Salt
  • Pepper to taste
  • 4-1/2 cups Water
  • 1 can Evaporated Milk
  • 3 Tablespoons Hormel Bacon Bits (optional)
  • 3 Tablespoons Butter (or Margarine)
  • 3/4 cup Flour
  • 1 teaspoon Baking Powder
  • 1 Egg, beaten


  1. Place potatoes & onions in water. Add salt & pepper; boil. Turn down heat to a light boil until potatoes are nearly done (can push fork into potato & it nearly breaks apart).

  2. While potatoes are cooking mix together rivlets in separate bowl. Flour mixture should be corse.

  3. When potatoes are nearly done, add rivlets and bacon bits; lightly boil for 2 mintues. Add butter, then milk. Heat thoroughly stirring constantly so soup doesn'tt scorch. Serve immediately.
October 2012

This recipe is a personal recipe added by brookshire2237 and has not been tested or endorsed by MyRecipes.

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