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From the Kitchen of... Beth Browder
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Posted by admin Fri Sep 29, 2006 13:00:07 PDT
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0 responses 0 comments This recipe earned Beth Browder third place in the Hidden Valley Ranch Family Friendly Food Contest at the Kern County Fair.

Potato Soup

• 4 to 5 medium to large potatoes, peeled and cubed
• 1 can of chicken broth
• water
• 1 medium onion, diced
• 1/4 to 1/2 tsp minced garlic
• 4 to 5 slices of bacon, cut into 1/2-inch strips
• 1 to 2 c milk
• 1 packet original Hidden Valley Ranch Dressing
• salt
• pepper
• 1/4 to 1/2 tsp Tabasco sauce (optional)

In a two quart pot, place cubed potatoes, chicken broth, enough water to cover potatoes (about 1/2 to 3/4 of the broth can), 1/4 of the onion, garlic, salt and pepper to taste. Boil until potatoes are done, about eight to 10 minutes.
In a separate pan, sauté bacon until crispy; remove from pan onto paper towel to drain.
Using the same pan the bacon was cooked in, sauté remaining onion. When done, remove from pan onto paper towel.
When potatoes are done (check with a fork), add bacon, onion and Hidden Valley Ranch Dressing packet, stirring. Add milk (soup should be creamy and opaque). Add Tabasco sauce to taste if desired. Return to boil. Serve.
Note: to make soup thicker, mash some of the potatoes or add a small amount of instant potatoes.
Reserve some of the cooked bacon for presentation and sprinkle on top of soup with sliced green onion and shredded cheese after ladled into a bowl.
Makes about eight to nine cups.

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