Soup

I love soup! I cook several different kinds during the cold months. We have two boxes of spuds fresh from the fields. They're the best! and surprisingly can't be bought in the local stores. All of our best Idaho spuds are shipped out of state...

They make the best potato soup.
Look how big some of them are. One potato will feed 3 people!

I chop 3 or 4 large Idaho spuds, One large yellow onion (I had to use a red one. I was afraid my soup would turn pink but it didn't). A large handful of baby carrots cut into coins. One stalk of celery chopped into tiny pieces. Put in a large pot and add water just until ingredients are covered. Cook on a slow boil until everything is tender.


While this mixture is cooking, slice a pound of peppered bacon and fry until crisp.



When potatoes are done, add a can of corn, a can of chicken broth and a can of evaporated milk. (not the sweet stuff)



With a slotted spoon, I add the bacon to the soup leaving the drippings in the fry pan.
Heat up the soup mixture again.. (no boil)

I like my potato soup thick (like chowder) I used to make a roux out of butter and flour. I now use the bacon grease with four. This adds extra flavor to the soup. Add a little bit at a time to the hot soup mixture stirring until you reach desired thickness. I add a little salt when done..





MMMMM! MMMMMM! Good! Who doesn't like a great potato?

Look! Even Tanner likes them!



Enjoy!