When there's not much in the cupboard, this delicious soup is a sure fit. Easy to make and certainly very hearty, it's perfect to keep in mind for the cold winter months ahead.
- Portion size 3 servings
In large saucepan or Dutch oven, cook bacon over medium heat for about 5 minutes or until crisp. Transfer to paper towel-lined plate.
Drain fat from pan. Add onions; cook, stirring occasionally, for 5 minutes or until softened.
Meanwhile, peel and cut potatoes into about 1/2-inch (1 cm) cubes to make about 12 cups (3 L). Add potatoes to pan along with chicken stock and bring to boil. Reduce heat to medium-low; cover and simmer for 20 to 25 minutes or until potatoes are tender.
Using potato masher, mash potatoes just until soup is slightly thickened yet still chunky. Stir in milk, salt and pepper. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue, thinning with more milk if desired.)
Sprinkle each serving with cheese, green onions and reserved bacon.
Nutritional facts <b>Per serving:</b> about
- Sodium 1030 mg
- Protein 12 g
- Calories 275.0
- Total fat 7 g
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 41 g
- Iron 9.0
- Folate 13.0
- Calcium 14.0
- Vitamin A 5.0
- Vitamin C 25.0