| OUTDOOR COOKING |
| Potato Soup |
 |
| 2 slices bacon or 1 T. Wilson's Bacon Bar 1 oz. dried onions or 1 T. freeze-dried chives 5 oz. dehydrated potato shreds 2 oz. chicken bouillon granules or 5 chicken bouillon cubes 3 c. water salt, as needed Cook the bacon in the pot until it's crisp. Remove and drain. Add the onion, potato, and bouillon to the fat and slowly add about 3 c. warm water. Bring to a simmer until vegetables are tender, 5-10 minutes. Salt if needed. Serve with bacon crumbles on top. Makes about 4 cups. |
| in a pot |