Potato Soup...from Mom and Me
Lots of bacon is what my husband likes.
This is a quick and easy soup to make in a pinch, when a person needs to put something on the table for dinner.
I also will serve with homemade rolls if I have time.
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- of a 5# bag of red new potatoes, more or less
- sweet onion, chopped
- 1 pkg
- 1 can(s)
- canned milk
- 1/4 c
- powdered creamer
- salt and pepper to taste
- 2 to 4 Tbsp
- corn starch to thicken
Hint: the smaller the potato pieces, the faster the potatoes will be done.
I leave the skins on..I like the extra flavor in the soup.
Salt and pepper to taste.
Bring to a boil and turn down to simmer for about 10 to 20 minutes depending on the size of potato bits.
Brown bacon and onion and set aside to cool.
The rest of the bacon slices are fried or baked in the oven @ 400 degrees for 15 to 20 minutes, more or less, until crispy. (this can be done earlier in the day)
Then I crumble the bacon and put into a small dish so that we can sprinkle the bacon on the top for extra bacon..My husband likes his bacon crispy, even in soup.
Add the powdered creamer and stir until dissolved. This makes the soup creamier.
Sometimes I like to add a pat of butter or some shredded cheese (options).
Mom's soup is ready..I like my soup thickened.
Add the corn starch to a cup and add a little water. Stir until corn starch is dissolved. When soup begins to boil, add a little of the corn starch to the soup to thicken, just a little at a time, until it is to your liking. If it ends up being to thick add a little more regular milk.
Serve with rolls or bread and top the soup with your crumbled bacon.