RECIPE
Potato Soup
Ready in 45 minutes
Ingredients/Shopping List
2-3 lbs. Potatoes - yellow or red - peeled and cut into cubes (same size so they cook evenly)
1 box Chicken Broth - I use low sodium
½ small Sweet Onion - chopped or pulverized mom-style
6 slices Bacon - cut into small pieces - HINT: easier to do with scissors than knife
3 Tablespoons Butter
3 Tablespoons Flour
2-3 cups Milk
Salt/Pepper
Optional (shredded cheese / sour cream)
Preparation
Boil potatoes with a full box of chicken broth and pepper in a saucepan until fork soft.
While potatoes are cooking, brown bacon on medium-low temperature in a soup pot until bacon is crispy. Remove the bacon from the pot leaving grease.
Add onion to the soup pot with 3 tablespoons of butter and cook on medium until the onions are soft.
Add 3 tablespoons of flour to the onion/butter, cook on low and stir until smooth.
Add 2 cups of milk, potatoes and chicken broth and bacon to the soup pot and simmer for 15-30 minutes. Make sure you stir it often so it doesn’t stick to the bottom.
Ready to eat when soup is the right consistency and potatoes are soft.
Tips
If soup is too thick - add milk
If soup is too thin, put 1 tablespoon of flour in a cup, add 2 tablespoons of milk - stir until smooth and add back to soup. Continue to simmer
Salt/pepper to taste
Serve with optional shredded cheese/sour cream
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