Potato Soup Recipe

8 servings

10 potatoes, peeled and chopped

1 onion, diced

4-5 cloves of garlic, minced

1 lb bacon

⅓ C. bacon grease or butter

⅓ C. flour

3 C. chicken or vegetable stock

2 C. Milk

1 can cream of chicken soup

Salt pork (optional)

Basil

Cilantro

Paprika

Salt

Pepper

Shredded cheddar cheese (optional)

1. In a dutch oven, cook bacon. When almost done, add a few pieces of salt pork. Remove bacon to cool and crumble, and reserve ⅓ C. drippings.
2. Saute onion and garlic with salt pork, salt and pepper. Remove pork and toss potatoes in the vegetables. Remove from pan and set aside.
3. Heat ⅓ C. bacon fat or butter, stir in flour and seasonings and cook until golden, stirring frequently. Add broth and one cup milk and bring to a boil.
4. Add potatoes and vegetables, cream chicken soup, and last cup of milk. Simmer until potatoes are tender, about 20 minutes. Top with bacon and cheese.