Potato Soup

1. Cut bacon into 1″ pieces. Saute in a soup pot over medium-low heat. Spoon out the bacon when it’s almost crispy and set aside on a paper towel. Remove all but 3 tablespoons of the bacon grease.
2. Add onion into the pot with the 3 tablespoons of bacon grease. Saute the onion over medium-low heat until soft. While the onion is cooking, peel potatoes then dice into 1-2″ cubes. Put the potato cubes into a large pot. Add water until the potatoes are barely covered. Spoon the cooked onions out of the pan and add them to the pot of potatoes.
3. Bring to a boil and then boil for 10-15 until the potatoes are tender. Turn down the heat to medium-low.
4. Add the cream of chicken soup, evaporated milk, salt and parsley.
5. Stir and heat together but do not allow it to boil. It will thicken up some as it heats through. Once it’s heated you are ready to serve.
6. Top soup with grated cheese, bacon and green onions.

Notes: Feel free to add a couple more potatoes if you like your soup chunky. I usually add between 6-8 potatoes depending on the size.