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Potato-Bacon Soup

1 lb. sliced bacon
6-8 medium baking potatoes
1 large onion, coarse chop

In a large soup pot (large enough to hold a gallon of milk), cook
the bacon pieces for a few minutes until they begin to curl, toss
in the onions and saute until tender and just beginning to brown
and the bacon is done. If there is too much grease in the bottom
of the pan, you can drain it off. Add the cubed potatoes and brown
stirring frequently until all sides are brown and they just begin
to get tender. Add 6-8 cups of milk depending on how thick you
prefer your soup and cook over medium heat, NOT boiling for 15-20
minutes until potatoes are completely done.

Spice according to taste:

garlic salt
pepper
rosemary

For a southwestern flair, you can throw in two small cans of diced
green chilies.

Serve hot and garnish with freshly grated cheese and a few diced
green onions and a hunk of warm, crusty fresh bread for dipping.

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