Ingredients:
3 lb russet potatoes
milk (2% or 4%) about 1 1/2 to 2 cups
1/4 cup margarine (1/2 stick)
1/4 cup bacon bits
onion bits
1/4 tsp cayenne
1/3 tsp salt
grated cheddar cheese
There are two ways to do this: 1) Peel
and cube potatoes in an 8 quart pot. Boil until tender (but not
crumbly). Drain and mash with a hand masher until coarsely mashed. A
few small chunks will give the soup some character, so don't overdo
it. 2) Bake potatoes, either in the oven or microwave. Peel, break up
into pieces with a fork. I prefer #2.
While still hot, add margarine and stir
till melted, then add enough milk to make it soupy. Mix will firm a
bit as it cooks, so add milk until it a little thinner than desired.
Add bacon bits, a light to moderate sprinkling of onion bits, cayenne
(more if you really love cayenne) and salt. Cook over moderate heat,
stirring occasionally, until bubbly. Serve hot, with a moderate
sprinkling of grated cheddar cheese, along with Waverly or whole
wheat crackers. Add a little sour cream if that's your whim.
This recipe can make two large men
waddle in delight, or it can serve up to six normal appetites. Be
warned, though, that people do waddle over this soup by coming back
for seconds. Make more if the need exists. It's not expensive, and it
does satisfy on a cold day.
While this recipe can be made with
dehydrated potatoes, I recommend the elbow grease and using the real
thing. Flake potatoes can not create a chunky soup the way real
russets do. It's just not the same, though it certainly is better
than a lot of quick meals. However, replacing the onion bits with
finely diced real onion at the beginning of the boil is certainly an
option. Just be warned that it doesn't take a whole lot. Use low fat
milk, margarine, and cheese if you are watching your cholesterol.
With the bacon bits, onion, and cayenne to flavor the soup, it's hard
to tell the difference.
The meal can be supplimented with a
number of items, such as sandwiches, but as good as this soup is, it
goes perfectly well being served on its own.