Potato Soup
Ingredients
4 slices bacon diced
1 large onion diced (see note)
2 Tbsp. butter
1 1/2 C. cabbage chopped
12 ounces chicken broth
3 large potatoes peeled, diced
salt and pepper to taste
1 C. egg noodles
2 C. milk
1 C. heavy cream
2 Tbsp. butter
Cooking Instructions
Prepare onion by placing it in a covered vessel and placing it in the microwave on high, (skin on) for about 5 minutes. When the onion is done, the skin can be slipped off easily, and the onion chopped. Cook the bacon in the butter until it is lightly browned, then add the onion and cook for a few minutes, until the onion just begins to brown. Add the cabbage, and cook until it is very limp. Now add the diced potatoes, and chicken stock. Salt and pepper to taste. Cover and simmer until the potatoes are almost tender. Add the noodles on top of the mixture, and cover again. Cook for about 6 to eight minutes, or until the noodles are almost done. Add the milk and cream, and the 2 Tbls. of butter, and correct seasonings. Stir and cover the pan again. Cook over low heat just until warmed through.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)