POTATO - ONION SOUP

POTATO - ONION SOUP image

Yield 6

Number Of Ingredients 8

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Bacon -- 6 Slices
Red-Skinned Potatoes -- 5 Cups; sliced (5 medium)
Water -- 3 Cups
Instant Chicken Bouillon Granules -- 1 Tablespoon
Onions -- 3 medium; cut into very thin wedges
Milk -- 2 Cups
Ground Black pepper (optional)
Crumbled crisp-cooked bacon (optional)

Steps:

1. In a large skillet cook the 6 slices of bacon over MEDIUM heat until crisp 2. Remove bacon and drain on paper towels, reserving 1 Tablespoon drippings in skillet 3. Crumble bacon;set aside 4. In a large saucepan combine potatoes, water, and bouillon granules 5. Bring to boil; reduce heat 6. Simmer, covered, about 15 minutes or under potatoes are very tender 7. Meanwhile, add onions to the reserved bacon drippings 8. Cook over medium-low head for 8-10 minutes or under tender and golden; stirring occasionally 9. Remove from heat 10. Mash potatoes slightly with a potato masher 11. Stir in milk, 1/4 teaspoon of pepper, the reserved bacon and onions; heat through 12. If desired, season to taste with additional pepper and garnish with extra crisp-cooked bacon and reserved sautéed onions.