Potato Soup with Butterdips Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Soup: 3-4 carrots
1 1/2 pound of potatoes
1/2 onion, diced
1/2 pound of bacon with some bacon grease reserved
1 32 oz container of vegetable broth
Salt and pepper to taste
Optional toppings: Sour cream
Paprika
Cheese
For more servings simply add more carrots, potatoes and bacon, there's no need to add more broth or onion unless using 5 pound of potatoes, then add one more container of broth and use a whole onion.
Butterdips: 1/2 cup butter
2 1/2 cups flour
4 tsp. sugar
4 tsp. baking powder
2 tsp. salt
1 1/3 cup milk
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Directions: |
Directions:Soup Instructions:
1.) Put water and vegetable broth in large pot. Put in only enough liquid to cover the vegetables plus about one inch. Put on high to bring to a boil. If in doubt, put in just a little water, then add more after you add the sliced vegetables.
2.) Cut bacon into small chunks about 2 inches long and start cooking bacon in a skillet.
3.) Wash potatoes and carrots, peel if you prefer.
4.) Dice the potatoes and onion, slice the carrots.
5.) Add the vegetables to the now-boiling pot and reduce heat.
6.) Finish cooking bacon and pour 1-2 tbsp. bacon grease into soup.
7.) When vegetables are finished cooking, salt and pepper to taste.
8.) Serve with bacon pieces and toppings you desire.
9.) Store in the refrigerator, tastes great as lunch the next day.
Butterdip Instructions:
1.) Place butter in 9x9 pan in 450º oven until butter is melted.
2.) Mix the remaining ingredients in a bowl.
3.) Spoon the dough by heaping tablespoons into melted butter pan, flip to coat both sides of dough in melted butter.
Bake 15-20 minutes until golden brown. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 minutes plus bake time |
Personal
Notes: |
Personal
Notes: This recipe is something my mom, Stephanie Blood, has made since she was a teenager in the 70's. I remember it from my childhood and we still make it often. Stephanie found this recipe in a Betty Crocker cookbook. My Aunt Joy, the eldest sister, didn't care for her younger sister being in the limelight when these were made and dubbed these delicious Butterdips "Buffalo Chips".
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