Bacon and Potato Medley Soup
I had just bought a bag of potatoes that I was hoping to use in addition to some left over turkey bacon and chicken broth I had on hand. I was pleasantly surprised with the result!
To begin, cook 6 pieces of turkey bacon, slice into small pieces and set aside.
Wash 2 pounds of potatoes and slice into quarters. Place on a baking sheet, cover with olive oil and italian spices and bake for 40 minutes at 375 degrees- long enough to bake through and softened.
On the stove, in a pot simmer with oil 2 tbsp minced garlic and 2/3 c of chopped onion. Add in the bacon pieces and let it begin to cook together. Add 3 tbsp flour, a pinch of salt and some pepper and mix well.
Pour 3 c chicken broth to the pot and stir- leave until it begins to boil.
In a large bowl, add the cooked potato pieces with 1/3 c milk and mash them as much as they will allow ... some pieces will still be whole and others will not.
Add the potato mixture to the boiling broth and mix for 10 minutes, allowing the flavors to incorporate.
When ready to serve, prepare the bowls with the soup and top with cheese, red pepper and parsley to your liking.
Mix all together in your bowl and enjoy!