Potato Soup

One day, I came home from work to this soup simmering on the stove, a fully vacuumed house, and a very smug husband.  The soup was delicious, the vacuuming is “his job” anyway, and I’ve got to love that guy 😉  Since I do most of the cooking, it’s always nice to have an unexpected night off… and it’s even better when I get good food out of it!

Potato Soup

From Kathy Richardson’s recipe

potato soup

Ingredients:

  • 1/4 lb bacon
  • 1/2 c diced onion
  • 4 c diced potatoes
  • approximately 3 c milk
  • 2 eggs
  • flour (gluten free if necessary)
  • salt & pepper to taste

Directions:

  • Cook the bacon, then the onion in the same pan
  • Boil the potatoes in water until soft, about 15-20 minutes
  • Drain the potatoes & return to the large pot; add bacon & onions
  • Mix 2 eggs with enough flour to make dumplings (basically lumps of dough at this point); add them to the potatoes
  • Add milk gradually, until the potatoes are just covered.  It may take more or less than 3 cups
  • Add salt & pepper to taste, or Alpine Touch seasoning, and let the soup cook over low to medium heat until the dumplings are done, about 15 minutes
  • Top with shredded cheese and bacon bits before serving, if desired
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