Baked Potato Soup
1 pkg sliced bacon
8-10 medium potatoes (peeled)
2 Cups shredded cheese
salt and pepper to taste
1/2 yellow onion (optional)
Thickening:
1/2 C flour
1 C Water
Fry small bacon pieces in a large 3 quart cooking pan until crisp, drain grease and set bacon aside. Cook potatoes, onion (using same pan bacon was cooked in) in enough water to cover them. When the potatoes are tender (about 25 mins) add thickening a little at a time until desired thickness. Add cheese, bacon, salt and pepper.
Serves 6-8.
Submitted by: Sarah Schaaf
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