a few slices bacon or a stick of farmer sausage
1 small onion (about ½ cup) – chopped
2 tbsp flour
2 cups water
2 cups milk
1 carrot – grated finely
2 cups baked potatoes – cubed, peel if desired (or microwave potatoes until soft)
1 ½ tsps salt (or to taste)
¼ tsp pepper (or to taste)
1 tsp parsley flakes (add at very end)
Toppings:
Grated cheese, onion greens
1. Chop potatoes and onions and grate carrot. Grate cheese
2. Chop bacon or sausage and fry with chopped onions in a skillet on medium heat until cooked through.
3. Sprinkle the flour over the meat. If bacon was particularly fatty, drain some of the fat first. About 2 tbsps of fat is good. Stir the flour into the fat which makes a roux. The roux will later serve to thicken the soup.
5. Immediately add water, milk, chopped potatoes, grated carrot, salt, and pepper.
6. Cover and bring to a simmer over medium-high heat, then turn to low (3 or 4). Simmer uncovered about 10-15 minutes. Stir occasionally. Soup should thicken a little.
7. Stir in parsley and other herbs. (Note – you add herbs last because they lose their flavor when cooked too long.)
8. Serve topped with grated cheese and chopped onion greens.
1 small onion (about ½ cup) – chopped
2 tbsp flour
2 cups water
2 cups milk
1 carrot – grated finely
2 cups baked potatoes – cubed, peel if desired (or microwave potatoes until soft)
1 ½ tsps salt (or to taste)
¼ tsp pepper (or to taste)
1 tsp parsley flakes (add at very end)
Toppings:
Grated cheese, onion greens
1. Chop potatoes and onions and grate carrot. Grate cheese
2. Chop bacon or sausage and fry with chopped onions in a skillet on medium heat until cooked through.
3. Sprinkle the flour over the meat. If bacon was particularly fatty, drain some of the fat first. About 2 tbsps of fat is good. Stir the flour into the fat which makes a roux. The roux will later serve to thicken the soup.
5. Immediately add water, milk, chopped potatoes, grated carrot, salt, and pepper.
6. Cover and bring to a simmer over medium-high heat, then turn to low (3 or 4). Simmer uncovered about 10-15 minutes. Stir occasionally. Soup should thicken a little.
7. Stir in parsley and other herbs. (Note – you add herbs last because they lose their flavor when cooked too long.)
8. Serve topped with grated cheese and chopped onion greens.