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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My mother-in-law was not the cook in the family. But occasionally she would find a recipe in the LA Times or Yankee magazine and would give it a try. There are only four things I know she made - besides the salad, This is one of them. Read more . I'm not sure why it's called Spooky Soup ... probably because mom found it in an October Magazine and made it every Halloween. Ingredients:
3 tbs butter |
1/3 cup minced onion |
3 cups diced potatoes |
2 1/2 c chicken broth |
1 quart milk |
1 1/2 tsp salt |
pepper to taste |
1/4 tsp celery seed |
1 lb bacon |
1 tbs chive |
Directions:
1. Crisp bacon, (I like to spread the strips out on a cookie sheet or jelly roll pan and bake at 325 untill crisp... not so messy.)
2. Saute onion in butter until transparent.
3. Add potatoes, salt, broth and cook until potatoes are tender.
4. Lightly mash potatoes, so there are still big chunks
5. Add milk and heat to scalding, adding celery seed and pepper to suit taste.
6. Mix in bacon.
7. Serve with chive sprinkled on top.
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