Potato Onion Soup

Name: Potato Onion Soup
Yield: 0
Ingredients: 6 slices bacon; 5 cups sliced red skinned potatoes, 5 medium; 3 cups water; 1 tbsp. instant chicken bouillon granules; 3 medium onions, cut into very thin wedges; 2 cups milk; 1/4 tsp. ground black pepper; ground black pepper, optional; crumbled crisp cooked bacon, optional

By Lynnda Cloutier
@eatygourmet

This recipe comes from 1943 and the Better Homes and Gardens cookbook. It was the annual winner.

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Ingredients

·

6 slices bacon
·

5 cups sliced red skinned potatoes, 5 medium
·

3 cups water
·

1 tbsp. instant chicken bouillon granules
·

3 medium onions, cut into very thin wedges
·

2 cups milk
·

1/4 tsp. ground black pepper
·

ground black pepper, optional
·

crumbled crisp cooked bacon, optional
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How to Make Potato Onion Soup

Step-by-Step

In 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.
In 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.
Meanwhile 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.
Mash 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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About Potato Onion Soup

Course/Dish: Chowders Cream Soups

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Potato Bacon Soup

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