Search for anything:

Chunky Potato Soup

soups, potatoes

6 strips bacon; chopped
2 onions; chopped
8 large potatoes; about 4 pounds
6 cups chicken stock
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Cheddar cheese
2 green onions; sliced

In large saucepan or Dutch oven, cook bacon over medium heat for about 5 minutes or until crisp. Transfer to paper towel-lined plate. Drain fat from pan. Add onions; cook, stirring occasionally, for 5 minutes or until softened. Meanwhile, peel and cut potatoes into about 1/2 inch cubes to make about 12 cups. Add potatoes to pan along with chicken stock and bring to boil. Reduce heat to medium-low; cover and simmer for 20 to 25 minutes or until potatoes are tender. Using potato masher, mash potatoes just until soup is slightly thickened yet still chunky. Stir in milk, salt and pepper. (Make-ahead Let cool for 30 minutes, refrigerate in shallow airtight containers for up to 2 days. Reheat to continue, thinning with more milk if desired.) Sprinkle each serving with cheese, green onions and reserved bacon.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU