James Carrier
"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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