Prep 15 mins
Cook 20 mins
Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.
- 6 slice bacon, very smokey local bacon is better
- 236.59 ml onion, chopped
- 1 garlic clove, minced
- 709.77 ml potatoes, diced
- 709.77 ml water
- 3 chicken bouillon cubes
- 44.37 ml flour
- 354 ml can evaporated 2% milk
- Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
- In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
- Add potatoes, water, bouillon cubes to pot.
- Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
- Mix flour with a small amount of evaporated milk, making a paste.
- Gradually stir in remaining milk.
- Add to potato mixture.
- Cook over medium heat until mixture comes to a boil and thickens.
- Stir often to ensure the soup doesn't burn on the bottom of the pot.
we loved it! thick and filling, so better as a main dish. very tasty and easy to make.
Great recipe! Filling as a main course with salad or as an appetizer. My company and family loved it!
I made the LAZIEST version of this soup imaginable, and it still came out fabulous. I used half a pound of bacon (about 8 strips?) that I had cooked up earlier in the week, crumbled and stuck in the freezer. I subbed the onion for a tablespoon of onion powder and the minced garlic for a quarter teaspoon of garlic powder (my very picky daughter does not like chunks of onion in anything). Started off by putting the water, potato, bacon, boullion cubes, garlic powder and onion powder in the pot together, then followed the recipe from there. Added an eighth of a teaspoon of ground white pepper right before serving.