Potato Onion Soup

By Lynnda Cloutier
@eatygourmet

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

Rating:

★★★★★ 1 vote

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

Step-By-Step

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.

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.

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.

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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