Friday, January 8, 2010

Potato Soup

This is one of those recipes, that I have never actually seen in written form. My Mom has made this ever since I can remember. I especially like this because you can make as little or as much as you want.

Basic Recipe (I'll talk about options later)

6 potatoes (peeled & diced)
1/2 onion (diced really small)
1 stalk celery (diced really small)
1/2 lb bacon (fried & crumbled)
1 cup milk (canned milk works too)
1 can whole kernel corn (drained)

Boil the diced potatoes in a sauce pan until tender with just enough water to cover them (about 20 minutes). At the same time, fry the bacon in a small frying pan. As soon as the bacon is done, fry the onion & celery in the bacon grease. Let the bacon cool a few minutes, then crumble it. When the potatoes are done, do not drain the water. Add the crumbled bacon, fried onion & fried celery to the potatoes. Add the can of corn and the cup of milk. Stir well. Add more milk if everything doesn't float freely.

Options: I have made this with as little as 2 potatoes, a strip of bacon & some left over corn....adjusting the onion, celery & milk in proportion. I've also doubled or tripled the basic ingredients to feed a crowd. Potato soup is fabulous with biscuits!!!