It is Sunday night as I write this. Today involved a very cold March for Babies event this morning where we walked through snowflakes. Then I did farm chores in the FREEZING cold and wind (yes, I was wearing my Carhartt coat, long underwear and wool socks). At the end of the day, I was glad to come home to some left over potato soup. Soup is just the thing to comfort me when this miserable weather should be in the 60’s not 30’s.
My potato soup recipe has evolved over the years and has gone from time-consuming to very simple.
- 8 slices Zweber Farms bacon (Heck, fry up the whole pound and nibble as you cook)
- 1 cup onion chopped
- 4 cups cubed potatoes
- 2 cans cream of chicken soup
- 2.5 cups Organic Valley milk
- salt and pepper to taste
First fry up the bacon. Set aside and drain all but 3 tablespoons of fat
While bacon is frying, chop up your onion and potatoes. We had a red pepper that was going to go bad, so we chopped that up too to use in the soup. The boys were super helpers with this part.
Next saute onion (and pepper) in bacon fat until tender
Add the potato cubes and cover with water to cover. Bring to a boil, cover and simmer for 15-20 minutes (until potatoes are tender)
Drain the potatoes, leaving just a small amount of water in saucepan. The amount of water you leave with affect the creaminess. Mix the cream of chicken with milk and add to saucepan. Heat the soup, but do not bring to a boil (boiling will curdle the milk).
Crumble bacon and add to soup. Add salt and pepper to taste.
This recipe is super easy and simple. It will keep you warm on cold, snowy Minnesota May days. (ugg)
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Enjoy (and stay warm)
Zweber Farms is a 4th generation family operated organic dairy. We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on Facebook, Twitterand YouTube.