Wednesday, September 1, 2010

Bacon Potato soup under 10

6 cups potatoes peeled and diced
5 cups water
2 cups chopped onion
4 chicken bouillion cubes
6 slices of bacon
1 can evaporated milk
2 cups grated cheddar cheese

Combine potatoes water onions and bouillon cubes in greased 5 to 7 quart slow cooker. Cover and cook on low heat 6 to 8 hours or until potatoes are tender. Stir in crumbled bacon, milk and grated cheese. Cover and cook an additional 20 minutes or until cheese is melted. Makes 10 to 12 servings.

Serve with hot biscuits and garnish soup with fresh chopped parsley

I am making this dish friday night for a lady in our ward that her husband is sick and I thought this was a conforting feel good meal. Also quick and easy with a women who has 2 jobs ;)

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