Potato Soup
This creamy and rich soup uses two kinds of potatoes for a nice depth of flavor. Serve with Green Beans with Red Peppers and Cheese Crackers.
SERVES 6
INGREDIENTS
- 4 slices bacon
- 1 onion, chopped
- 1 5-ounce package cheese-scalloped potato mix
- 3 cups water
- 1 15-ounce can evaporated milk
- 2 cups frozen hash brown potatoes
- ½ teaspoon dried dill weed
- ⅛ teaspoon white pepper
In heavy saucepan, cook bacon until crisp. Remove bacon, drain on paper towels, crumble, and set aside.
Cook onion in bacon drippings until tender, about 5 minutes. Add potato mix and seasoning packet from potato mix along with remaining ingredients.
Bring to a boil and simmer for 17 to 20 minutes, until potatoes are tender. If desired, purée using an immersion blender.
Sprinkle with bacon and serve.
Precooked Bacon?
When recipes call for crumbled bacon, you can use the precooked version. But if the recipe calls for cooking the bacon and using the bacon fat to sauté other ingredients, you must used uncooked bacon. Or you can use the precooked bacon and use butter or olive oil as a substitute for the bacon fat.
