6 slices bacon, very smokey local bacon is better
1 cup onion, chopped
1 garlic clove, minced
3 cups potatoes, diced
3 cups water
3 chicken bouillon cubes
3 tablespoons flour
1 (354 ml) can evaporated 2% milk
Directions:

1 Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
2 In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
3 Add potatoes, water, bouillon cubes to pot.
4 Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
5 Mix flour with a small amount of evaporated milk, making a paste.
6 Gradually stir in remaining milk.
7 Add to potato mixture.
8 Cook over medium heat until mixture comes to a boil and thickens.
9 Stir often to ensure the soup doesn't burn on the bottom of the pot.



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