Monday, March 05, 2007
I made this yummalicious soup on Friday! I got the recipe from Frugalmom who got it, and modified it, from kerflop. I modified it slightly as well and it was divine! I had some for lunch on saturday and plan on finishing the rest off today for lunch.
Tangy Potato Soup
6 medium to large russet potatoes. Peel 4, leave the skin on 2, and dice into 3/4 inch pieces
2 cans low-sodium chicken broth
1 8 oz package cream cheese
2 tbsp dried minced onion
1 1/2 cups milk
2 tbsp flour
1 cup cooked, crumbled bacon (I used the precooked kind I buy in a big bag at Costco, about 12 oz bacon cooked would yield a cup of bacon)
Put potatoes, chicken broth, cream cheese and onion in a big soup pot. Bring to a boil. Add milk which has been mixed with flour to dissolve lumps. Simmer until potatoes are tender (15-20 minutes). Season with salt and pepper. Add bacon and serve.
*my changes, I had no dried minced onion so I used onion salt (out of onion powder too, oops) about 1 tablespoon. I also added about 2 teaspoons of course ground pepper. And I used 8 smallish potatoes because thats all I had. Then garnished with graded medium sharp cheese, delish!