Herbed Potato Soup
"This hearty, slightly different soup is absolutely once of the best and easiest soups I have ever made. Great served with rye bread and butter."
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 5 large russet potatoes
- 2 carrots
- 2 large onions
- 1⁄2 lb bacon
- 2 -3 bouillon cubes (depending on taste)
- 1 - 1 1⁄3 tablespoon italian seasoning
- salt & pepper
directions
- Peel & chop onion and bacon and place in frying pan. Cook until bacon is medium done and onions are translucent and golden. Drain fat, set aside.
- Peel & chop carrots and potatoes and place in large stock pot.
- Add onions and bacon.
- Just cover with warm water.
- Add 2 boullion (broken up) and a 3rd if necessary. Salt & Pepper to taste.
- Boil until dead. You can not over cook this, you actually want it mushy.
- Halfway through add Italian Seasoning.
- Allow to cool completely.
- Either using a blender or food processer puree the soup. Reheat.
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RECIPE SUBMITTED BY
I was born and raised in Toronto, Ontario. I have been married for 10 years, My husband David and I own a lovely home complete with swimming pool. We have no children, but the one who keeps us busy and fills our hearts is our dog, Brooks.
We love spending time with family and friends and love to fill our weekends having fun and sun in the backyard. I enjoy all types of cooking and baking and love trying new and different recipes
