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| Dice onion, bacon strips, and mince garlic, Put into soup pot and brown, stirring often. Add carrot. Add 6 cups water. Stir in 2 tsp chicken boullion. Add potatoes. Bring to a boil. Add salt and pepper to taste.
Allow soup to cool enough to blend. You can reheat this. Should make 4-2 cup servings or 8-1 cup servings. Number of Servings: 4 |
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| Ingredients: | |||||
| 6 whole | yukon gold potatoes | ||||
| 5 cloves | garlic minced | ||||
| 1 med | onion, diced | ||||
| 5 strips | bacon, chopped | ||||
| 1 med | carrot, sliced | ||||
| 2 tsp | chicken boullion | ||||
| 2 tsp | salt | ||||
| 2 tsp | ground black pepper | ||||
| 6 cups | water | ||||
| Directions: | |||||