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| image from cbsop.com |
Potato Bacon Soup
12 bacon strips, diced
2 large onion, chopped
4 cloves garlic, minced
2/3 c whole wheat flour
4 tsp salt
3 tsp dried basil, thyme or Italian mix
1/2 tsp pepper
8 c vegetable broth (combined broth and potato boil water to make 8c, added bouillon)
5 lbs potatoes, cubed
3 c milk
dash cayenne pepper
Garnish: cheese and minced fresh parsley
In large pot saucepan, submerge potatoes in water and boil until soft. Remove and drain potatoes and mash, being sure to mince skins. In same saucepan, cook bacon until crisp. Drain, reserving 2 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, milk and cayenne; heat through but do not boil. Garnish with bacon, cheese and parsley.
4 cloves garlic, minced
2/3 c whole wheat flour
4 tsp salt
3 tsp dried basil, thyme or Italian mix
1/2 tsp pepper
8 c vegetable broth (combined broth and potato boil water to make 8c, added bouillon)
5 lbs potatoes, cubed
3 c milk
dash cayenne pepper
Garnish: cheese and minced fresh parsley
In large pot saucepan, submerge potatoes in water and boil until soft. Remove and drain potatoes and mash, being sure to mince skins. In same saucepan, cook bacon until crisp. Drain, reserving 2 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, milk and cayenne; heat through but do not boil. Garnish with bacon, cheese and parsley.
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