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Classic potato and bacon soup with a tasty
southwestern twist of flavor.
Chili Potato Soup
- 2 bacon slices
- 1 medium onion, chopped
- 2 cloves garlic, finely minced
- 2 teaspoons chili powder
- 1/2 teaspoon oregano leaves
- 3 cups diced potatoes
- 2 cups water
- 1 1/2 teaspoons salt
- Freshly ground pepper to taste
- 3 cups milk
- Freshly ground pepper to taste
- Shredded cheddar or Monterey Jack cheese
- Fry bacon until crisp in the kettle used
for making the soup. Remove bacon,
crumble and set aside.
- Add onion to bacon fat and cook until
softened, add garlic, chili powder
and oregano leaves and cook for 30 seconds. Add
potatoes, water, salt and pepper; bring to a boil, cover
and cook until potatoes are tender. Add milk
and heat until hot, but not boiling.
- Serve with desired shredded cheese and
bacon sprinkled over the top.
Serves 6.
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