Hearty Potato Soup
The bacon in this soup makes it a standout! This is one of our repeat recipes at Sutton Central, served with carrot sticks to round out the meal.
5 lbs. baking potatoes
7 to 15 bacon slices
4 1/2 c. diced yellow onion
1 tsp. salt
1 or 2 garlic cloves, minced
1 bay leaf
7 1/2 c. milk
3/4 tsp. ground black pepper
3 c. chicken broth
1/3 c. chopped fresh parsley
1 1/4 c. chopped green onions
1 1/4 c. finely shredded cheddar cheese
1. Preheat oven to 400 degrees F. Wash and rub olive oil lightly on potatoes. Pierce potatoes with a fork and wrap in aluminum foil. Bake for 1 hour, or until tender. Cool slightly. Partially mash potatoes (including skins) and set aside.
2. Cook bacon in a skillet over medium-high heat until crisp. Transfer bacon to a paper towel-lined plate and crumble.
3. Add onion to bacon drippings and sauté 5 minutes. Add salt, garlic and bay leaf; sauté 2 minutes.
4. In a large saucepan add potatoes, milk, pepper, broth and contents of skillet; bring to a boil. Reduce heat and simmer 10 minutes. Stir in parsley, if desired.