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"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."

This Story Originally Appeared On sunset.com


Credit: James Carrier

Recipe Summary

Makes 4 serving


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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.

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

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

Nutrition Facts

218 calories; calories from fat 18%; protein 10g; fat 4.3g; saturated fat 1.6g; carbohydrates 35g; fiber 2.8g; sodium 269mg; cholesterol 14mg.