potato onion soup
(1 rating)
This recipe comes from 1943 and the Better Homes and Gardens cookbook. It was the annual winner.
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(1 rating)
Ingredients For potato onion soup
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6 slices bacon
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5 cups sliced red skinned potatoes, 5 medium
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3 cups water
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1 tbsp. instant chicken bouillon granules
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3 medium onions, cut into very thin wedges
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2 cups milk
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1/4 tsp. ground black pepper
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ground black pepper, optional
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crumbled crisp cooked bacon, optional
How To Make potato onion soup
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1In large skillet, cook the slices bacon over medium heat til crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
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2In large pan, mix potatoes, the water, and bouillon granules. Bring to boiling;reduce heat. Simmer, covered, about 15 minutes or til potatoes are very tender.
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3Meanwhile add onions to reserved bacon drippings. Cook over medium low heat for 8 to 10 minutes or til tender and golden, stirring occasionally. Remove from heat. If desired, set aside some of the sauteed onions for garnish.
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4Mash potatoes slightly with a potato masher. Stir in milk, 1/4 tsp. pepper, the reserved bacon and onions; heat through. If desired, season to taste with additional pepper and garnish with extra crisp cooked bacon and reserved sauteed onions. Makes 6 servings.
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