Chunky Potato Soup
ingredients:
3 medium red potatoes
4 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
crushed red pepper
ground black pepper
Lawry's seasoned salt
3 cups milk
1/2 teaspoon sugar
1 cup shredded cheddar cheese
1 cup real bacon bits, divided
fresh green scallions
1. Peel potatoes and cut into 1-inch cubes.
2. Bring water to a boil in a large saucepan. Add potatoes
and cook until tender.
Drain, reserving 1 cup of liquid. Set aside potatoes. Add one cup of the reserved
liquid to the potatoes.
3. Peel and finely chop the onion. Melt butter in saucepan
over medium heat. Cook onion stirring frequently until
onion is clear and tender - do not brown.
4. Add flour to the onion. Season with the crushed and
black pepper to taste (be careful not to add too much
crushed pepper). Cook 3 to 4 minutes until thick.
5. Gradually add potatoes with the reserved liquid, milk
and sugar to the onion mixture and stir well. Simmer
over low heat for 20-30 minutes stirring often. Add a
light sprinkle of lawry's seasoned salt to taste. Add 1/2
of the bacon bits. Stir until well mixed. soup will thicken
as it cooks.
6. Once the soup has thickened, remove from heat. Place
into individual serving bowls. Sprinkle some cheddar
cheese on the top. add some bacon bits. Cut some fresh
green scallions on the top. Serve.
7. Store leftovers in the refrigerator for up to 2 days.
Makes 4 servings
k
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