| 4 medium potatoes-peeled and diced | 2 chicken bouillon cubes |
| 4 slices bacon, diced | 1/2 cup milk, or more |
| 1/2 cup onion, chopped | salt and pepper to taste |
In a large saucepan, fry bacon until crisp. Drain, leaving 2 tablespoons of grease in saucepan along with bacon. Add onion, cook briefly until onion softens somewhat. Add potatoes, toss to coat. Add bouillon cubes and water to saucepan to cover potatoes by 1/2 to 1 inch. Bring to boil; reduce heat to medium low. Stir to dissolve bouillon. Cover and cook without stirring until potatoes begin to come apart (test by poking with fork). Cook awhile longer, then begin stirring potatoes so that they break down and thicken the broth. Continue stirring (do not leave it at this stage, it will burn!), mashing all the potatoes with the fork if you want a smooth soup, leaving some intact if you like it chunky. It will become very thick. Add milk, a bit at a time, until it reaches desired consistency. Add salt and pepper to taste. Warm through, stirring constantly. Remove from heat. |
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