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.
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.