Potato Soup
Ben Ashby
This rustic and hearty soup makes for a perfect savory meal this season. The yukon gold potatoes offer a unique flavor that is perfectly complimented by the crumbled bacon. Save some extra bacon for garnish and if you're a cheese lover, sprinkle some shredded cheddar on top before serving and it'll melt right in.
Potato Soup
BY: RIKKI SNYDER
8 slices bacon, fried and crumbled
1 cup onion, chopped
1 cups yukon gold potatoes, chopped
1 cup water
10 3/4 oz. Can cream of chicken soup
1 cup sour cream
1 3/4 cup milk
1 Tablespoon parsley, chopped
1/2 teaspoon salt
Dash of pepper
Fry bacon and crumble. Set aside, reserving some drippings in skillet. Saute onion in same skillet until transparent. Add potatoes to and boil until tender, about 15 minutes. Add soup, sour cream, milk, bacon and onions, parsley, salt and pepper. Mix well and let simmer 2 hours.