How to make it

  • In a 12 qt stockpot, brown the bacon over medium heat until crisp. Remove bacon to a papertowel-lined platter; cool and then crumble. Reserve until the last half hour of cooking time.
  • Keeping about 1/4 cup of dripping in the pot, drain off the rest and reserve for another use. Add in the onions and celery, and cook until crisp tender.
  • Add the potatoes, chicken broth, horseradish and seasonings, using a light hand with the salt (because of the bacon). Add water, if necessary, to bring the liquid level at least to the top of the ingredients.
  • Bring to a boil over medium heat. Turn the burner to low and cover with vented lid. Cook until potatoes are done, stirring occasionally to prevent sticking and scorching.
  • Add just enough potato flakes to thicken to a creamed soup consistency. Add back in as little or as much of the bacon as desired. Heat through.
  • Adjust seasoning and serve, adding a tablespoon or so of shredded cheese per serving, if desired.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    a1patti ate it and said...
    I like that you can freeze some for another time. ^5!
    Was this review helpful? Yes Flag
  • 22566 9 years ago
    A mico meal in a bowl.

    Thank-you for this rich sounding soup recipe.

    Kind Regards

    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes