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This soup is a good one for these cold days. It is easy to make, filling and my family loves it with either homemade bread or corn muffins. Jiffy brand muffins work great because they only take a short while to mix and bake. If you add a salad it makes a very nutritious meal during these cold winter days.

Ingredients needed:

Bacon four or five slices
Potatoes five medium
Water 1 Cup.
Sour cream 2 or 3 Tablespoons
Milk 1 or 2 cups
Salt; pepper; onion flakes; tarragon.
Tablespoon of real butter
Grated cheddar or monterey jack to sprinkle over the top.

First step: Dice bacon into small pieces, place into skillet and begin cooking on medium low.  I prefer cast iron skillets because they are ideal for cooking something that needs to cook slower.  Add onion flakes to bacon, stir.

Second step:  While the bacon is cooking, dice the potatoes into small chunks, then add to bacon. Stir then season with salt and pepper and add approximately ½ to 1 cup water, bring to a slow boil then turn on low, cover and let cook until potatoes are done. This will take about 20 minutes. Stir occasionally.

While the potatoes are cooking you can mix up the muffins and make them or prepare your salad, it might be easier to mix the muffins earlier it depends on how fast the potatoes cook. If you are doubling the recipe, then it will take longer for the potatoes to cook.

When the potatoes are almost done, add the butter and sour cream, stir and make sure it does not boil. After a minute or so, add the milk and tarragon and let soup cook together for a few minutes. It is important not to boil it as this will curdle the milk.  Gather your family around, fill the bowls and put in a good DVD, enjoy your winter days with hot soup.

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