Potato onion soup

Yield: 1 Servings

Measure Ingredient
3 slices Bacon
4 \N Onions, sliced thin
2 larges Potatoes, peeled and diced
2 cups Chicken broth
1 can (14 1/2 ounce) evaporated milk
2 tablespoons Parsley, chopped
½ cup Water
1 teaspoon Salt
¼ teaspoon Curry powder

In large saucepan, cook bacon until crisp. Remove 2 tbs drippings; discard the remaining drippings and crumble the bacon. Cook onions in the reserved 2 tbs drippings until tender but not brown. Add potatoes, chicken broth, water salt and curry powder; cover and cook 12 minutes or until potatoes are tender. Mash the potatoes slightly; stir in the evaporated milk, parsley and bacon. Heat through but do not boil. Serves 6 but recipe can be doubled. Posted to Recipe Archive - 30 Mar 97 by ted by: JulieAG945@...

on Mar 30, 97

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