A Soup to Chase Away the Winter Chill

Whenever the weather is cold and dreary, I get the urge to simmer something on the stove.  Last night, this urge resulted in a pot of Potato Soup for dinner. 

As I was cooking, I measured and wrote down everything I did, instead of my usual splash and dash method of making things, so my girls will now have the recipe.  In the spirit of 'sharing the warmth', I'll share the recipe with you.


German Potato Soup

5 pounds of potatoes (I use Russet potatoes)
1/2 to 3/4 pound of bacon
1 medium onion
4 to 5 cups of milk

Peel the potatoes.  Cut them into cubes, place in a large pot, cover with water, and simmer till tender. 

While the potatoes are cooking, cut the bacon into small pieces and finely chop the onion.  Cook the bacon in a large skillet till almost done.  Add the chopped onion to the bacon, cook till the onion is tender.  Sit this pan aside ... do not drain.

When the potatoes are tender, drain the water and return the cooked potatoes to the pan.

Use a potato masher to coarsely mash the potatoes, gradually adding the milk to get a creamy soup consistency.  (Sometimes, the potatoes soak up more than 5 cups of milk).  Stir the contents of the bacon pan into the soup, fat and all.  Salt and pepper to taste.  Simmer till hot. 

I love serving this soup with a loaf of crusty bread.

(Hint, hint ... it's even better reheated for lunch the next day.)