Potato - Onion Soup

• Bacon -- 6 Slices
• Red-Skinned Potatoes -- 5 Cups; sliced (5 medium)
• Water -- 3 Cups
• Instant Chicken Bouillon Granules -- 1 Tablespoon
• Onions -- 3 medium; cut into very thin wedges
• Milk -- 2 Cups
• Ground Black pepper (optional)
• Crumbled crisp-cooked bacon (optional)

1. 1. In a large skillet cook the 6 slices of bacon over MEDIUM heat until crisp
2. 2. Remove bacon and drain on paper towels, reserving 1 Tablespoon drippings in skillet
3. 3. Crumble bacon;set aside
4. 4. In a large saucepan combine potatoes, water, and bouillon granules
5. 5. Bring to boil; reduce heat
6. 6. Simmer, covered, about 15 minutes or under potatoes are very tender
7. 7. Meanwhile, add onions to the reserved bacon drippings
8. 8. Cook over medium-low head for 8-10 minutes or under tender and golden; stirring occasionally
9. 9. Remove from heat
10. 10. Mash potatoes slightly with a potato masher
11. 11. Stir in milk, 1/4 teaspoon of pepper, the reserved bacon and onions; heat through
12. 12. If desired, season to taste with additional pepper and garnish with extra crisp-cooked bacon and reserved sauteed onions.

bacon, redskinned, water, chicken, onions, milk, ground black pepper, bacon

Taken from www.epicurious.com/recipes/member/views/potato-onion-soup-52893771 (may not work)