Chunky Potato Soup

By Snowy0wl

By The Canadian Living Test Kitchen

Ingredients

• 6 strips bacon , chopped6 6strips bacon, chopped
• 2 onions , chopped2 2oniononions, chopped
• 8 large potatoes , (about 4 lb/2 kg)8 8large potatoes, (about 4 lb/2 kg)
• 6 cups chicken stock 6 6cups cupschicken stock
• 2 cups milk 2 2cups cupsmilk
• 1 tsp salt 1 1tsp tspsalt
• 1/2 tsp pepper 1/2 1/2tsp tsppepper
• 1/2 cup shredded Cheddar cheese 1/2 1/2cup cupshredded Cheddar cheese
• 2 green onions , sliced2 2green oniongreen onions, sliced

Details

Servings 12
Adapted from canadianliving.com

Preparation

Step 1

In large saucepan or Dutch oven, cook bacon over medium heat for about 5 minutes or until crisp. Transfer to paper towel-lined plate.

Drain fat from pan. Add onions; cook, stirring occasionally, for 5 minutes or until softened.

Meanwhile, peel and cut potatoes into about 1/2-inch (1 cm) cubes to make about 12 cups (3 L). Add potatoes to pan along with chicken stock and bring to boil. Reduce heat to medium-low; cover and simmer for 20 to 25 minutes or until potatoes are tender.

Using potato masher, mash potatoes just until soup is slightly thickened yet still chunky. Stir in milk, salt and pepper. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue, thinning with more milk if desired.)

Sprinkle each serving with cheese, green onions and reserved bacon.