Bacon Potato Soup
cup bacon, diced
3 mild white onions, chopped
4 green onions, chopped
2 tablespoon flour
6 cups bouillon
4 potatoes, thinly sliced crosswise
½ cup sour cream
½ cup light cream
2 tablespoon minced parsley
In a deep heavy pot, saute bacon a few minutes. Add onions and cook 5-10 minutes until soft but not brown. Gradually stir in bouillon. Add potatoes. Cover and simmer about 30 minutes. Have sour cream at room temperature. Mix with light cream, mix well slowly back into hot soup, stirring frequently. Add parsley and ladle into warm soup bowls. No salt or pepper is necessary as bouillon adds enough seasoning.
Everyone who tries this soup raves!
Patricia Miriani
St. Louis
