Sunday, October 2, 2011

Creamy Potato Soup

8 slices of bacon slices into strips or 1 cup finely cubed ham
1 cup chopped onion
2 cups cubed potatoes
1 can cream of (your choice) celery/chicken or mushroom soup
8 oz sour cream
2 cups milk
To taste: salt, pepper and parsley

Fry bacon and onion until bacon is crisp and onions translucent. Drain grease add potatoes and enough water to just cover the potatoes. Bring to a boil and cook until potatoes are tender. Reduce heat and stir in soup, milk and sour cream and heat until hot. (Do not bring to a boil again.) Add salt, pepper and parsley to taste.
This recipe doubles well and is ready in under an hour.
Pairs well with warm sour dough bread. 

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