potato onion soup

Name: Potato Onion Soup
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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Lynnda Cloutier

Mission Viejo, CA

Updated on Sep 4, 2013

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

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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

How To Make potato onion soup

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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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