Swiss Potato Soup

When I made this I added quite a bit more bacon and cheese. I also used half-and-half instead of milk. Good stuff. Recipe courtesy of Taste of Home 2008 Annual Recipes.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 5  bacon, strips diced
• 1  medium onion, chopped
• 2  cups water
• 4  medium potatoes, peeled and cubed
• 1 1⁄2 teaspoons salt
• 1⁄8 teaspoon pepper
• 1⁄3 cup all-purpose flour
• 2  cups milk
• 1  cup swiss cheese, shredded

Directions

1. In a saucepan, cook bacon until crisp and remove to paper towels with a slotted spoon. Drain, reserving a tablespoon of drippings.
2. Saute the onion in the bacon drippings until tender.
3. Add the water, potatoes, salt, and pepper. Bring to a boil. Reduce the heat and simmer uncovered for 12 minutes or until the potatoes are tender.
4. Combine flour and milk until smooth and gradually stir into potato mixture.
5. Bring to a boil and cook and stir 2 minutes or until thickened and bubbly.
6. Remove from the heat and stir in cheese until melted.
7. Garnish with bacon.