3 – 4 large potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
3 – 4 cups 2% milk
Salt & pepper to taste
6-8 slices crisp cooked Bacon, crumbled
Parsley for garnish
1. Cook the vegetables in a small amount of the milk (covered) until tender.
2. Add: the remainder of the milk, salt & pepper. Mash or blend to desired consistency.
3. Add bacon. Simmer – do not boil.
4. When ready to serve sprinkle with parsley.
I added two further cups of milk to mine, together with a tablespoon of corn starch. The result was more soup and thicker consistency. Either way is delicious.
Note: I improvised from another recipe. The original recipe called for evaporated milk, also dill weed (neither of which appeal to me).
You could also add some shredded cheese, when serving – even Parmesan cheese adds a good additional flavor.