I love a hot bowl of soup when the weather is blustery and soggy like it was today, so I decided to make potato bacon soup for dinner tonight. It's a fairly easy and a very economical meal that hits the spot on a fall night. This recipe makes about six servings and cost me about 84¢ per serving!
Ingredients:
- 8-10 medium potatoes
- 2 large carrots
- 2 celery stalks
- 1 large onion
- half a package of bacon (about 10 slices)
- chicken broth 32 oz. container
- 2 chicken bouillon cubes
- 1-2 TBSP corn starch
- 12 oz can of evaporated milk
- salt & pepper
- 3-4 cups of water
- cheddar cheese 8 oz. shredded
Preparation:
1. Peel potatoes and chop into large chunks. Place in a large pot. Add chicken broth and add enough water just to cover the top of the potatoes. Bring to a boil.
2. Slice bacon into small pieces and cook until crisp.
3. While potatoes start to boil, chop carrots, onion, and celery into bite size pieces. Place vegetables in a pan and saute' in a little oil until softened. (You can cook in bacon grease if you want to be indulgent!)
4. By this time the potatoes should be tender (you don't want them mushy). Add vegetables, bacon and bouillon cubes. Boil together for about 5 minutes.
5. Add one can of evaporated milk and bring back to a boil.
6. Thicken with equal parts mixed corn starch and cold water. I usually start with 1 TBSP of each and add more until soup reaches desired thickness. Season with salt and pepper to taste.
7. Top with shredded cheddar cheese!
Yummy!
Cost Calculations: Potatoes: 75¢/lb ($1.49/10 lb FM), Carrots 50¢ ($2.98/lb FM), Celery 20¢ (79¢/lb FM), Bacon $1.25 ($2.50 FM), Onion 49¢ (49¢/lb FM), Chicken Broth 50¢ (Albies recent promo), Chicken Bullion 37¢ ($1.49/ 8 pk FM), Cheddar Cheese $1 ($3.99/ 2 lb FM last wk), Corn Starch & seasonings: pennies). Total: $5.06, 84¢ each for 6 servings.
Picture Courtesy of Food Our Way
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