Comforting Creamy Potato Soup

serves 5

3 strips of turkey bacon, sliced thinly crosswise
1 c chopped onion
1 lb thin skinned potatoes, cubed
2 c chicken or veggi broth
3 T flour
¼ cup fresh parsley

Various Enchancing Toppings:

Crumbled bacon
Shredded cheese
Fresh chives
Tabasco sauce

  1. In the stock pot, stir bacon over med-high heat until lightly browned and crisp (10 min) Life from pan and allow to drain on paper towels.
  2. Add onion to pan drippings (add olive oil if necessary) and stir until limp.
  3. Add potatoes and broth to pan. Cover and bring to boil. Reduce to low and simmer until potatoes are tender. (10 min)
  4. Stir in parsley and ladel into bowls. Sprinkly with reserved bacon and other toppings.

Monkfish Tale:

In Seattle, one of the things that will overwinter in our garden is parsley. My children love to go out with the siscors and snip off what I need. In the warm weather this is done in darling sun dresses and flip flops. Catie says I should get her an apron so she can hold up the corners and gather her wears (“yike yittle house on da praire Mommy.) In the winter this means donning rubber boots and a Barbie umbrella. May your meal prep be as charming.