Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This is a hearty potato soup, great for cooler days. Use fat-free half and half for a richer, yet diet-friendly soup! Originally from a January 1985 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from the Cutlass Motor Lodge in Antigo, Wisconsin.

Ingredients Nutrition

Directions

  1. Fry bacon in heavy large saucepan over medium-high heat until crisp.
  2. Remove with slotted spoon; drain on paper towels.
  3. Crumble bacon and set aside.
  4. Pour off drippings.
  5. Melt butter in same pan over medium heat.
  6. Add vegetables and cook until slightly softened,stirring occasionally, about 15 minutes.
  7. Add bacon, water, salt and pepper.
  8. Cover and simmer until vegetables are tender, about 20 minutes.
  9. Add milk and heat through.
  10. Stir in disolved cornstarch and cook until thickened, about 5 minutes.
  11. Serve hot.

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