Twyla Sorrells's Recipe

Potato Soup... easy!

Category: Soups & Stews

Servings: 6 bowls

6 or 7 large russet potatoes, peeled & cut into 1-inch cubes
2 thick bacon slices
1/2 cup chopped onion
1 stick butter
Salt & Pepper (about 1 tsp salt and a dash pepper)
Garlic Powder (about a teaspoon)
Milk, as needed
Sour Cream and Cheddar Cheese for garnish if desired

Cook the bacon in the bottom of a heavy dutch oven or large pot. Remove. Set aside. Cook onion in bacon drippings until tender but not caramelized. When done, add potatoes, butter, and add just enough water to cover. Salt if needed, and add other seasonings. Cook on medium heat, stirring occasionally until tender - will be between 20 and 30 minutes usually. Crumble bacon and return to soup. Mash slightly if potatoes are still in recognizable cubes... it should be more mush than cubes. Add milk to thin if needed. Taste for seasoning and adjust as needed. Serve hot with a little sour cream and grated cheddar cheese on top. P.S. Evie says to tell you that sometimes I use sage as a seasoning.

Altogether cooking time should run 45 minutes to an hour, depending on how fast one peels the potatoes, it's still very easy. Also, you can make it early and keep it warm in a LOW crock pot but you may need to add a little water or milk even on low.