Saturday Soup
Potato/Bacon/Green Onion Soup
One day, I was craving those greasy potato skin appetizers with cheese and chives. The brain cells carrying potato soup and potato skins collided and merged, and left the cheese behind. This soup happened. It's delicious and far less fattening.
4-5 lbs. potatoes, boiling or small bakers
6 c. water
1 can or 2 c. chicken broth
Salt and pepper
Garlic
1/2 lb. bacon, crumbled
1 bunch green onions, cleaned and chopped
1 T. bacon grease (optional)
Clean and peel potatoes. Peels don't have to be completely gone, which will add fiber and texture to soup. Cut into rough pieces. Cover with broth, water and salt and pepper to taste. Bring to a boil and cook until fork-tender (about 20 minutes). While potatoes are boiling, fry up bacon and drain on paper towels. Chop onions. Carefully puree potatoes and cooking water in blender (it's very hot) and return to the pot. Add bacon and chopped onions, and if desired, bacon grease. Adjust seasoning and simmer very gently. Cream or butter may be added, but are not necessary. Freeze for a rainy day.
And try not to eat all the bacon before it goes into the soup . . .
If the cheese is still tagging along in your mind, crumble up just a slice or two of cheddar into the soup right before serving.
---
Mr. Wonderful has a way of slow simmering the potatoes so they don't get mealy or soggy. His "mash" (potatoes, not moonshine) is superb, but that's another recipe another day.
One day, I was craving those greasy potato skin appetizers with cheese and chives. The brain cells carrying potato soup and potato skins collided and merged, and left the cheese behind. This soup happened. It's delicious and far less fattening.
4-5 lbs. potatoes, boiling or small bakers
6 c. water
1 can or 2 c. chicken broth
Salt and pepper
Garlic
1/2 lb. bacon, crumbled
1 bunch green onions, cleaned and chopped
1 T. bacon grease (optional)
Clean and peel potatoes. Peels don't have to be completely gone, which will add fiber and texture to soup. Cut into rough pieces. Cover with broth, water and salt and pepper to taste. Bring to a boil and cook until fork-tender (about 20 minutes). While potatoes are boiling, fry up bacon and drain on paper towels. Chop onions. Carefully puree potatoes and cooking water in blender (it's very hot) and return to the pot. Add bacon and chopped onions, and if desired, bacon grease. Adjust seasoning and simmer very gently. Cream or butter may be added, but are not necessary. Freeze for a rainy day.
And try not to eat all the bacon before it goes into the soup . . .
If the cheese is still tagging along in your mind, crumble up just a slice or two of cheddar into the soup right before serving.
---
Mr. Wonderful has a way of slow simmering the potatoes so they don't get mealy or soggy. His "mash" (potatoes, not moonshine) is superb, but that's another recipe another day.
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