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  • 1 pound bacon
  • 1 pound margarine
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 carrots, grated
  • 1 stalk celery, chopped
  • 15 potatoes, grated
  • 2 (12 fluid ounce) cans evaporated milk
  • 1/4 cup instant mashed potato flakes
  • salt and pepper to taste


Slice bacon into small pieces and fry until crisp; set aside. Put potatoes in large soup pot and add enough water to cover them; simmer. Meanwhile, cook and stir onions, garlic, celery, and carrots in butter until tender.

When the potatoes are tender, stir in cooked vegetables and bacon. Stir in canned cream. When mixture is just starting to boil, add instant potatoes to thicken to desired consistency. Salt & Pepper to taste.