Creamy Potatoe And Bacon Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 68 |
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This is an old fashion recipe my mother made about once a month back in Michigan. Very satisfying! Ingredients:
1 small bag of gold or red potatoes cut into small bite size pieces (with skins) |
1 large white onion, chopped |
1 package of onion soup mix |
1 1-lbs package of bacon, cut into small bite size pieces, fried until crisp |
2 tablespoons dried parsley |
3 tablespoons all purpose flour |
2 cups milk |
1 teaspoon lawry’s season salt (or regular salt) |
1/2 teaspoon pepper |
1 small package of shredded mild cheddar cheese (optional) |
Directions:
1. In a large soup pot, add cut potatoes, chopped onion, onion soup mix, dried parsley flakes and enough water to cover. On high heat bring a boil, then cover and reduce head to medium for 20 minutes, or until potatoes are tender but not mushy.
2. In a shaker, add milk and flour, shake until well blended, set aside.
3. In a non stick skillet, fry bacon until crisp, drain on a paper towel. Discard all but 2 tablespoons of bacon grease, reduce heat to low.
4. Add milk and flour mixture and stir well with bacon grease. Increase heat to medium low, stirring constantly until thick and creamy.
5. When potatoes are tender, add thickening, salt and pepper. Stir thoroughly to incorporate all ingredients, making soup rich and creamy. Remove from heat, cover and let sit for 10 minutes.
6. Options: Ladle soup into serving bowl and add desired amount of cheese. Also good served with Cheese It or Goldfish crackers.
7. Variations: Use ham or polish sausage in place of bacon (use 2 T butter in place of bacon grease.)
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