Prep 10 mins
Cook 20 mins
I just ran across this one and it sounds too good to pass up.
- 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
- 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.
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.