Potato Soup

3 lbs. new red potatoes, washed and cut into chunks
2 qts. water
4-6 strips of uncooked, lean bacon
1 cup sour cream
1/2 cup cheddar cheese
1/2 cup milk
1 - 1 1/2 Tbsp. flour
Salt & Pepper to taste

Remove as much fat from the bacon as possible and cut into small pieces.  Place potatoes, water and bacon in a large pot and bring to a boil over high heat.  Lower heat and cook until potatoes are tender.  Mash the potatoes leaving a few small chunks here and there.  Mix milk and 1 Tbsp. flour until smooth and pour into potato mix.  Bring to a boil to thicken.  Add another 1/2 Tbsp. of flour if needed.  Stir in cheese, sour cream and salt and pepper to taste. 

Comment:  The whole secret to this dish is boiling the bacon with the potatoes.  It cooks the flavor throughout the potatoes giving the dish a delicious smoky taste.  The food testers that I served this to are still begging that I make more.  I've never gotten such raves about any dish I've ever cooked.

Slow-Cooker Loaded Baked Potato Soup

8 slices  OSCAR MAYER Bacon, chopped

1 onion, finely chopped

2 Tbsp.  flour

1 carton  (32 oz.) fat-free reduced-sodium chicken broth, divided

3 lb.  large baking potatoes (about 6), peeled, cut into 1/2-inch cubes

1 pkg.  (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

1/2 cup  milk

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup  chopped fresh chives

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours).

USE slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.

PLACE bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

Comments:  This recipe came from Kraft and as soon as I saw it I knew I had to give it a try.  I did make a couple of changes to the method but not the ingredients.  First, I didn't cook mine in a slow-cooker.  I used a large pot.  I didn't remove the 4 cups of potatoes after they were cooked but used a potato masher and simply mashed some of them in the pot.  I also added my sour cream at this point instead of serving it as a topping.  Using the large pot cut the cooking time to about 1 hr. total but if you're looking for a dish you can put on before going to work, do follow the slow-cooker directions.  Now for taste.  This has to be one of the best soups I've ever cooked!  And I have to admit that it was even better the next day after the flavors blended.  This is a must try recipe for anyone who loves a good, creamy soup.

Potato & Ham Soup

1/2 lb. bacon, chopped
1/2 pkg. onion soup mix
1 1/2 cup water
4 med. potatoes, chopped
1 to 1 1/2 cups cooked, cubed ham
1/2 cup sour cream
2 cups milk
1/2 to 1 cup cheddar cheese, shredded


In a large sauce pan fry bacon until crispy.  Drain grease.  Add water to bacon and bring to a simmer.  Stir in onion soup mix, potatoes and ham.  Simmer until potatoes are tender.  Stir in sour cream, milk and cheese.  Bring to a simmer.  Serves 6-8.

Comments:  The idea for this recipe came form a 1967 cookbook for English Clam Chowder.  The original recipe didn't use ham, sour cream nor cheese but did include 2 cans of minced, drained clams.  I eliminated the clams and added the ham, cheese and sour cream.  The flavor form the onion soup mix and ham gives this soup a smokey taste that is so good.  If you don't like cheese, you can use a couple Tbsp. of corn starch and thicken the soup just a little.  No matter what, this soup is so good.  This would also be good garnished with a sprinkle of cheese and a little chives.