TulipGirl

It’s overcast and rainy this evening. Perfect autumnish weather — or at least as autumnish as we get here in Florida. This is such a yummy recipe that a friend shared with me about a decade ago. It took awhile to hunt it down this afternoon, so now I’m posting it for easy reference.

Bayou’s Hearty Bacon Potato Soup

2 cups cubed potatoes
1 cup chopped onion
1 cup sour cream
1 1/4 cups milk
1 can cream of chicken soup
8 slices bacon, cut in 1-inch pieces
1 (8 oz.) can whole kernel corn, drained
1 1/4 tsp. pepper
1 1/4 tsp. thyme

In 3 quart pan, cook bacon for 5 minutes (longer for crisper bacon). DO NOT DRAIN. Add potatoes and onions and simmer 20 minutes (at this point you MIGHT want to drain a LITTLE of the grease– it was awfully RICH RICH RICH). Add remaining ingredients and cook 10-15 minutes. I sprinkle a little grated cheese over the top. Enjoy!!

Some notes: I’ve modified it a lot at times and it is always good. If I didn’t have cream of chicken soup or sour cream, so I just used milk or yogurt and added a little flour before adding to the potatoes so it was a little more saucy. I’ve added Lipton’s onion soup mix when I’ve had it on hand and I thought it might add a little more flavor. I’ve used fresh green beans instead of corn. And I’ve left out the thyme when I didn’t have any on hand.