10 potatoes, cut small add to warm water, 2 quarts
1 can cut carrots, drained
1 tbsp. chopped parsley
1/2 c. bacon bits
1/2 c. chicken bouillon (powder type)
1/4 c. chopped onions

Add instant potatoes when boiling until thick. Salt and pepper to taste. To make cream soup: add milk (2 to 3 cups). I make this soup every St. Patrick's Day for my children and their parents.