Potato Soup with PinkyMa’s Kitchen

PinkyMa’s Kitchen


  • 2 lbs gold potatoes (I use Yukon gold)
  • 1 can cream of chicken soup
  • 1 teaspoon bacon grease or drippings
  • 2 Tablespoons corn starch mixed with 1/3 c cold water
  • Salt & Black Pepper
  1. Peel & cut potatoes in 1 inch cubes or pieces
  2. Place in large pan, add bacon grease, 1 teaspoon salt & 1/2 teaspoon black pepper.
  3. Cover with water & boil until tender.
  4. Remove potatoes, whisk in cream of chicken soup, add Cornstarch mixture; whack & bring to a boil.
  5. Add potatoes back in.
  6. Cook on medium heat for about 5 more minutes.
  7. Serve with hot cornbread or crackers. Optional: bacon bits, cheese & sour cream


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