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
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