Here’s my twist on my mom’s potato soup recipe. This is what I made last week for the first time and Ben was surprised how good it was! Gee thanks, honey! LOL
Perfect for a cool fall day….
1 stick margarine
1 onion, diced
2 chicken bouillon cubes
1 can evaporated milk
I added to the original recipe:
1 lb bacon
2 cups of shredded cheddar cheese
I also season the soup with Italian seasoning, celery salt, garlic powder, cilantro, and paprika.
** Option to this recipe is to NOT use butter or the flour/water mixture at all. If you have a handheld blender, once the soup is done, just use your blender to break up the potatoes. The soup will become creamier without adding the flour mixture.
Peel, wash and cube potatoes. Add to crockpot. Add water (enough so pot is 3/4 full) and bouillon cubes. Add onion and a little bit of pepper.
Cook bacon in oven. Here’s how: Line a cookie sheet with aluminum foil or parchment paper. Put a cookie cooling rack in the cookie sheet. Spread the bacon out on the cooling rack. Bake in oven at 450 degrees for about 20-30 minutes or until bacon is crisp. Let bacon cool and then crumble into the soup. Add 2 cups of shredded cheddar cheese to soup at same time.
Potatoes are done when forked and soft. Add evaporated milk and wait til it gets hot (about 10-15 minutes on high). Add shredded cheese and crumbled bacon. Stir occasionally. After cheese has melted, thicken with flour and water mixture.
Leave on high for 15 minutes before serving.