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."

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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

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