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Potato Soup

Yogurt.Cooks's picture
This recipe for potato soup is made with new white potatoes and vegetables. Cooked along with bacon, yogurt and chicken bouillon, the potato soup is flavored with garlic, dill and seasoned to taste.
Ingredients
  Bacon slices 6 , cut in 1/2 inch pieces
  Onion 1 Small, diced
  Green pepper 1 , diced
  Water 3 Cup (48 tbs)
  Frozen green beans/Mixed vegetables 10 Ounce, thawed (1 Package)
  Dill weed 1⁄2 Teaspoon
  Chicken bouillon cubes 4
  New white potatoes 3 Medium
  Milk 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
Directions

Cook bacon in a 5-quart Dutch oven over me-dium heat until crisp.
Drain, reserving 3 table-spoons of the drippings in pan.
Add onion and green pepper; cook, stirring, until soft.
Add water, beans, dillweed and bouillon cubes.
Peel potatoes, if desired, and dice; add to pan.
Sim-mer, covered, until potatoes are tender when pierced, about 25 minutes.
Add milk.
Stir corn-starch into yogurt; stir into soup.
Cook, stirring, until hot and thickened.
Add garlic salt and pepper.
Garnish with reserved bacon.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Tofu
Interest: 
Party
Servings: 
8

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