Saturday potato/cheese soup

Yield: 6 Servings

Measure Ingredient
4 cups Cubed peeled potatoes
2 cups Water
2 teaspoons Salt
¼ teaspoon Dry mustard
⅛ teaspoon Pepper
4 slices Bacon; chopped
½ cup Chopped onion
3 cups Milk
1 cup Shredded Cheddar cheese
1 tablespoon Parsley flakes

Cook potatoes with water, salt, dry mustard, and pepper in larege saucepan until soft; do not drain. Mash potatoes. Meanwhile, cook bacon and onion in small skillet until bacon is lightly borwned and onion is soft. Add to potato mixture along with remaining ingredients. Cook over low heat, stirring frequently, until thoroughly heated and cheese is melted; do not boil. Makes 2 quarts.

Shared by: Theresa Dunlap, PA Source: The Thrifty Cook Recipe by: The Thrifty Cook

Posted to TNT Recipes Digest by Theresa <dunlapcu@...> on Mar 27, 1998

Similar recipes