Original recipe by Dave Hayes. Modified by David McLain
Ingredients:
4-6 slices bacon, cut small
4 medium potatoes, peeled and diced
¾ cup chopped celery
½ cup finely minced onion
2 tsp chicken bouillon paste
½ cup potato flakes
¼ cup nonfat dried milk.
1 cup (more or less) milk or half-and-half or cream (wouldn’t that be nice!)
Pepper and possibly a very tiny amount of salt to taste
Directions:
- Cook bacon in the bottom of a Dutch oven or stockpot.
- When the bacon is done (but not crispy), add the cube potatoes, onions and celery.
- Add water, but don't quite cover the vegetables. Less is more.
- Bring to a boil and add the bouillon paste; lower heat, cover and simmer for 30 minutes, or until all of the vegetables are tender. Add potato flakes to thicken the liquid a little bit. Add dried milk.
- Using a potato masher, coarsely crush the potatoes, but don't mash them. You want chunks left.
- Add enough milk (or cream) to thin to desired thickness and add salt & pepper to taste.
- Simmer for 5 or 10 minutes more, and serve.
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