Recipe: Southwestern Potato-Bacon Soup for T.C.

Southwestern Potato-Bacon Soup

1 lb sliced bacon
6 medium baking potatoes
1 large onion*
7 c milk
1 spice according to taste:
1 garlic salt
1 pepper
1 rosemary
1 small can green chiles
1 grated cheese
1 green onions; chopped

*Cube the bacon, potatoes and onion (leave the pieces fairly large so that the onions give some body to the soup) In a large soup pot (large enough to hold a gallon of milk), cook the bacon pieces for a few minutes until they begin to curl, toss in the onions and saute until tender and just beginning to brown and the bacon is done. If there is too much grease in the bottom of the pan, you can drain it off. Add the cubed potatoes and brown stirring frequently until all sides are brown and they just begin to get tender. Add 6-8 cups of milk depending on how thick you prefer your soup and cook over medium heat, NOT boiling for 15-20 minutes until potatoes are completely done. For a southwestern flair, you can throw in two small cans of diced green chilies. Serve HOT and garnish with freshly grated cheese and a few diced green
onions and a hunk of warm, crusty fresh bread for dipping.