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Creamy Potato Soup

James Carrier
Yield Makes 4 serving
"As a kid everything always tasted good to me," says Al Huffman of Evergreen, Colorado, who is a rancher and also a Buffalo Bill impersonator. "Everything we ate came off the farm, out of the garden or feedlot. In the winter we had a lot of potato soup, rich and creamy. Mother sprinkled bacon on top."


  • 3 strips (1 1/2 oz. total) turkey bacon, thinly sliced crosswise
  • 1 cup chopped onion
  • 1 pound thin-skinned potatoes, scrubbed
  • 2 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups low-fat (1%) milk
  • 1/4 cup chopped parsley
  • Salt and pepper

Nutrition Information

  • calories 218
  • caloriesfromfat 18 %
  • protein 10 g
  • fat 4.3 g
  • satfat 1.6 g
  • carbohydrate 35 g
  • fiber 2.8 g
  • sodium 269 mg
  • cholesterol 14 mg

How to Make It

  1. In a 5- to 6-quart pan, stir bacon over medium-high heat until lightly browned and crisp, about 10 minutes. Lift from pan with a slotted spoon and drain on paper towels.

  2. Add onion to pan drippings and stir often until limp, about 3 minutes.

  3. Meanwhile, cut potatoes into 1/2-inch cubes.

  4. Add potatoes and broth to pan. Cover and bring to a boil over high heat. Reduce heat to low and simmer until potatoes are tender when pierced, about 10 minutes, stirring occasionally.

  5. Blend flour and milk until smooth. Add to soup and stir over high heat until boiling, about 3 minutes.

  6. Stir in parsley and ladle soup into bowls. Sprinkle with bacon and season to taste with salt and pepper.