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1
Preparation.
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2
In a large pot brown the bacon until just crisp.
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3
Add onion and cook until translucent.
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4
Add the potatoes and stir until coated with fat or oil, drain excess fat.
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5
Carefully add the water & simmer until potatoes are tender, about 20 minutes.
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6
Add the milk & adjust the seasoning.
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7
Dont allow to boil, slowly add potato flakes until desired thickness is achieved.
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8
At this point you have very nice soup but, there so many things you can add to expand the flavor & textural experiences.
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See the list below for ideas.
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Irish Potato soup: add sliced scallions or leeks, a sprinkle of nutmeg & red pepper flakes just before adding milk.
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Clam chowder: two (4 oz.)
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cans diced clams, 1 (8 oz.
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)bottle clam juice in place of 1 cup water& a generous dash nutmeg (add these just before the milk).
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14
Corn chowder: 1 lb frozen corn or 1 (14 oz.
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15
)can creamed corn & 1 (14 oz.
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)can whole kernel corn, a splash or two of hot sauce.
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Fish Chowder: At least 1 pound cubed firm fish such as Cod, add about five minutes before the potatoes are done, season to taste with dill, white pepper & hot Hungarian paprika.
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The only real limitation is keeping the acid content down or you will curdle the milk.
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19
When working within a vegetarian diet you can use commercial meat substitutes or liquid smoke flavor.
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20
This quick, easy to make soup is an economical satisfying meal no matter what you choose to add.
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21
A loaf of bread & a salad make it a meal.
