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Ingredients
| russet potatoes: 6 whole potatoes (peeled and diced) |
| onions: 1 (chopped) |
| salt (to taste) |
| black pepper (to taste) |
| 2% milk: 2 cups |
| salted butter: 3 Tbl |
| potato flakes (instant mashed potatoes): 2 Tbl |
| pimentos (cherry peppers): 3 Tbl (chopped) |
| bacon: 8 strips (cooked and crumbled) |
| green onions - spring or scallion: 5 whole onions (sliced) |
| cheddar cheese (shredded): 2 cups |
Potato Onion Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Combine potatoes, onion, salt and pepper and enough water to cover in large saucepan.
- Bring to boil and cook until tender, stirring occasionally.
- Drain partially.
- Stir in milk, butter and instant potatoes. Cook until thickened, stirring constantly.
- Add pimento and mix well.
- Serve garnished with bacon, green onions and cheddar cheese.