Potato Soup III

My children love this soup. It’s the only one they will eat. Made with potatoes, bacon, and cheese - it is a meal in itself!

Step: 1

In a 3 quart sauce pan, combine potatoes, onion, bacon, and enough water to cover ingredients. Place lid on pot, and cook until potatoes are tender. Stir occasionally to prevent sticking.

Step: 2

Stir in milk and butter. Stir in instant potatoes to the thickness you desire. Add cheese, and stir until it melts. If desired, mix in corn. Season with salt and pepper to taste. Simmer over low heat for 10 to 20 minutes, and serve.

Per Serving: 634 calories; protein 21.6g; carbohydrates 78.6g; fat 27.4g; cholesterol 62.7mg; sodium 651.6mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.