Title: Southwestern Potato-Bacon Soup
Categories: Soup Pork Southwest
Yield: 1 Servings

1	lb	Sliced bacon
6	md	Baking potatoes
1	lg	Onion*
7	c	Milk
		Spice according to taste:
		Garlic Salt
		Pepper
		Rosemary
1	sm	Can green chiles
		Grated cheese
		Green onions; chopped

*Cube the bacon, potatoes and onion (leave the pieces fairly large so that the onions give some body to the soup)

In a large soup pot (large enough to hold a gallon of milk), cook the bacon pieces for a few minutes until they begin to curl, toss in the onions and saute until tender and just beginning to brown and the bacon is done. If there is too much grease in the bottom of the pan, you can drain it off. Add the cubed potatoes and brown stirring frequently until all sides are brown and they just begin to get tender. Add 6-8 cups of milk depending on how thick you prefer your soup and cook over medium heat, NOT boiling for 15-20 minutes until potatoes are completely done.

For a southwestern flair, you can throw in two small cans of diced green chilies.

Serve HOT and garnish with freshly grated cheese and a few diced green onions and a hunk of warm, crusty fresh bread for dipping.

I spotted the request for potato-bacon soup so I scrounged my memory banks and came up with this recipe that my mother always makes on a cold, cloudy day (which are rare here in the Southwest!). This recipe is very adaptable to your own personal taste.

From: bostwick@al.arizona.edu (Tamara Bostwick)

from my kitchen to------------------------------->yours..... Dan Klepach [dank@easyst.com]

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