Potato Soup

Step 1

Fry bacon until crisp. Remove bacon and bacon oil from pan leaving just enough to sauté one large onion.

Step 2

In a separate pot add the diced red potatoes and cover with water until one inch above the potatoes. Boil until tender. Drain the water and mash the potatoes, leaving chunks according to taste.

Step 3

Add a half-and-half, cream corn, cheese and cream of potato soup and cook until cheese is melted, stirring constantly to avoid scorching. Season to taste with black pepper are red pepper or both.

Step 4

Put the fried bacon into the mixture and simmer for 10 more minutes. Garnish with onion tops. If the soup is too thin, you may potato flakes to thicken.