Potato soup is a comfort food that satisfies heart and soul. With a bit of sour cream and bacon, this simple and delicious recipe is easy to make.

7 large russet potatoes
1 bunch green onions
4 – 6 cups water
1-1/2 cups milk
2 tablespoons dill weed
1 teaspoon salt
Pepper, freshly cracked and ground
1 pint sour cream
1/4 cup butter
1/2 pound bacon
1/4 cup parsley

Fry the bacon until it’s crisp and set aside to drain excess fat. Meanwhile, wash and cube the potatoes and slice the onions. Place the potatoes and onions in a Dutch oven with enough water to cover by about 1/2 inch. Add salt. Boil over medium-high heat until tender, adding a little water if tips of potatoes become exposed. Add the milk and dill, season with salt and pepper. Reduce heat and simmer until the potatoes start falling apart and soup thickens, approximately 20 minutes.

Crush or chop the bacon to bits, rinse and chop the parsley. When the soup has thickened, add the butter and 2 tablespoons of the sour cream. Adjust salt and pepper to taste and simmer for 3 – 5 minutes, until thoroughly heated.

Ladle the hot soup into warmed bowls and garnish the top with a heaping spoonful of sour cream, a generous sprinkling of bacon bits, a dusting of parsley and a dash of dill weed if you like.

Yield: 6 – 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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