Prep 10 mins
Cook 25 mins
This recipe is very light. I usually eat it for lunch. It goes well with a sandwich and a tall glass of juice and has been tested successfully, like most of my public recipes, on my siblings. They LOVE it. If you want to make this recipe a little heavier you can cup the potatoes into larger chunks and/or add sour cream to the soup (but be mindful of the flavor that sour cream will add. you might have to add more salt or other seasonings to balance the taste back out.)
- 4 large potatoes
- 1 onion
- 4 cups water, for boiling
- 1 tablespoon basil
- 1 tablespoon oregano
- 4 slices bacon or 4 slices turkey bacon or 4 slices ham
- 1 (12 ounce) can evaporated milk
- 1⁄2 cup shredded cheddar cheese
- salt, to taste
- Peel and dice the potatoes and finely chop the onion. Then add potatoes, 1/4 of the onion, basil, and oregano to water and boil until potatoes are tender.
- While potatoes are boiling chop bacon and saute in a skillet until as crispy as you like. Set on parer towel or cooling rack to drain.
- When potatoes are tender add evaporated milk, bacon, and salt and turn fire on low, letting simmer, covered, for five to ten minutes.
- Stir frequently.
- Uncover and stir in cheddar cheese. Serve hot.
This was good. I wish I had cut the potatoes smaller. I *thought* they were small but they grew. ;) I added an extra cup of water towards the end of cooking because there wasn't much left. DD & I didn't finish it & I added more milk to the leftovers - I like lots of broth. One bit of confusion, the ingredients say 1 onion, the directions say to use 1/4 of the onion. What happens to the rest? I just used it all. Made for PAC Spring '12.