Recipe by Kaccy G.
I just ran across this one and it sounds too good to pass up.
Top Review by echo echo
Mmmm, as soon as you have the bacon and onion cooking, this just smells delicious. Because I try to leave as much salt out as possible these days, I added some minced garlic with the onion in place of seasoning with garlic salt at the end. I made mine with low-sodium bacon and skim milk and it was quite good that way. The chilis definitely add some zip to the taste. I must say, the number of servings is posted as just 1 (hence the astronomical calorie and fat counts), but this comprises many more servings than that--I'd say 4-6 depending on your appetite.
- 1 lb sliced bacon
- 6 medium baking potatoes
- 1 large onion
- 7 cups milk
- 1 (4 ounce) can green chilies
spice according to taste
- garlic salt
- grated cheese
- green onion, chopped
Directions See How It's Made
- Cube the bacon, potatoes and onion (leave the pieces fairly large so that the onions give some body to the soup) In a large soup pot (large enough to hold a gallon of milk), cook the bacon pieces for a few minutes until they begin to curl, toss in the onions and saute until tender and just beginning to brown and the bacon is done.
- If there is too much grease in the bottom of the pan, you can drain it off.
- Add the cubed potatoes and brown stirring.
- frequently until all sides are brown and they just begin to get tender.
- Add 6-8 cups of milk depending on how thick you prefer your soup and cook over medium heat, NOT boiling for 15-20 minutes until potatoes are completely done.
- For a southwestern flair, you can throw in two small cans of diced green chilies.
- Serve HOT and garnish with freshly grated cheese and a few diced green onions and a hunk of warm, crusty fresh bread for dipping.