Southwestern Potato-Bacon Soup

Southwestern Potato-Bacon Soup
Yield: 1 Servings

Ingredients

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

Instructions

*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.