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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe took many winters to perfect, it is especially good with corn bread. Ingredients:
6 potatoes, peeled and cubed |
1 onion, chopped |
1 carrot, grated |
4 slices crisp cooked bacon, crumbled |
salt to taste |
ground black pepper to taste |
1 tablespoon chopped fresh parsley |
1 tablespoon margarine |
1 tablespoon rendered bacon fat |
4 cups milk |
3 tablespoons dry potato flakes |
Directions:
1. Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
2. Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.
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