Potatoe Soup |
| Name: |
Liz Toepfer |
| Base: |
Scott Air Force Base |
| Recipe: |
You will need:
2 cups diced red potatoes
2 cups milk
2 cans cream of chicken soup
1 diced white onion
6 slices of bacon
parsley
1 cup water
pepper
cook bacon in pot till crisp and brown. Reserve 3 tbsp of bacon grease and set bacon aside to be finely chopped.
Add onion to pot and saute till brown in color. Add 1 cup water and potatoes. Cook approximately 30 minutes on medium till potatoes are tender. Add milk and soup to mixture and stir in some chopped bacon bits, pepper, and parsley. Cook on Medium, do not boil,let cook through till warm. Stir every 5 minutes without a lid. If you want thicker soup, mix tblsp flour with 1 tbsp water and mix into soup pot. Serve in soudough bread bowls topped with parsley, bacon bits, and shredded chedder cheese(optional).
Serve warm. This is a meal in itself. Very hearty and delicous. Enjoy. |
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