Been really cold for about a week, so made some belly warmer soup. Russet potatoes, canned milk, dropped flour dumplings, sautéed sweet onions and celery, and lots of bacon in it and on top!! A little thick, but boy, was it good.

Yes sir , yum

Love me some tataer soup, and looks GREAT!!!

Looks great,making me hungry

I’ll take a bowl please!

Hey from central texas, thanks for bringing this up again! yep cooler wx is here, perfect time
for tater soup! That is you full recipe?

Wish i could find the original recipe that radio station had back in the 60's 70's, for potatoe soup recipe from
the radio station WOAI, southtexas blow torch. My parents would cook it up, cant remember all the goodies for it!
But yours looks great, think the bacon on top is cherry on top!!!.


Thanks.....

I like to do all my cooking by taste, so most of my recipes are really just lists and generalities. Here's my list for this soup from my Notes

Idaho Potato Soup

10 Russet Potatoes
1 pound Bacon
1/2 Sweet onion, chopped
2-3 stalks Celery, chopped
1-2 shredded carrots
1 clove Garlic, minced (if desired)
4 cans Evaporated milk

1 cup Flour (for dumplings)
1 cup Pancake mix
1-2 egg
Combine ingredients to make dumpling batter

1. Cook and render down bacon, boil potatoes al dente. Drain and remove to side.
2. Drain off most of the bacon grease. Reserve some for cooking vegetables
3. Chop onions and celery, sautee well in grease
4. Add in minced garlic at the end (if desired)
5. Add evaporated milk, cooked potatoes, bacon, salt and pepper. Reserve some bacon bits for topping.
6. Heat over medium heat until almost a boil. The soup will be thick. DO NOT BURN bottom!
7. Add spoonfuls of dumplings, spaced apart. Cook until done, before stirring. If they break down they will thicken soup too much.

If soup is too thick, add an additional can of evaporated milk to thin mixture.