Prep 10 mins
Cook 25 mins
This is a recipe I got from my grandma, whose dishes have left a lasting memory with everyone who has ever eaten her food. This is a very rich, hearty soup that is super easy and my entire family enjoys.
- 8 slices lean bacon
- 1⁄4 cup celery, chopped
- 1⁄2 cup onion, chopped
- 3 cups potatoes, cut into 1 inch cubes (3 med)
- 2 1⁄2 cups water
- 1 (12 ounce) can evaporated milk
- 1 tablespoon Worcestershire sauce (very important)
- 2 tablespoons parsley, minced
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon celery salt
- 1 bay leaf
- Chop bacon.
- Saute' bacon, celery and onion in a deep sauce pan.
- (I drain the fat before going on to the next step, but the recipe doesn't call for it).
- Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
- Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
- Mash lightly, leave about 1/4 whole.
- Remove bay leaf and add milk, worcestershire sauce and parsley.
- Bring to a boil.
- Serve hot.
Dh's first comment (between slurps) was that this soup reminded him of the clam chowder his grandmother used to make, minus the clams; so I knew it was a hit. I used just a single piece of bacon and some thinly sliced diced ham. I used chicken broth rather than water and the soup was wonderful.