Potato onion soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Bacon |
| 4 | 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 |
Directions
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