Potato and Bacon Milk Stew
- 4 Potatoes
- 1 Onion
- 6 slice Bacon (or ham)
- 1 just enough to almost cover the ingredients Milk
- 1 Consomme soup stock cube
- 6 dash Pepper
- 1 Pepper (garnish)
- 1 tbsp *Oil (if you are using ham)
- Slice the bacon to 1 cm strips.
- Cut the onion into bite-size pieces.
- Peel and halve the potatoes and cut into 1 cm slices.
- Cook the bacon in a pot and render the fat.
- (If you are using ham, add oil for extra flavor).
- Add onions and coat with the fat.
- Add potatoes on top of the onions.
- Add just enough milk to almost cover the potatoes, then add the consomme soup stock cube and pepper (I needed about 600-700 ml of milk).
- *Be aware that the onions will release moisture, increasing the volume of liquid.
- When it comes to a boil, reduce the heat and cover with a lid.
- Simmer until the potatoes are cooked, and it's ready.
- *There will be coagulated milk floating on the surface, but it's safe.
- Pour the soup into serving bowls and sprinkle with pepper if desired.
- Reduce the cooking time by slicing the ingredients very thinly.
- A fellow COOKPAD user suggested serving this recipe with a side of bread.
- This is a cheese-pizza inspired version.
- Sprinkle the finished dish with cheese and microwave for 20-30 seconds!
- The soup thickens and tastes even richer.
- This is a Parmesan cheese version, which may not be for everyone...
potatoes, onion, bacon, just, cube, pepper, pepper, oil
Taken from cookpad.com/us/recipes/143503-potato-and-bacon-milk-stew (may not work)