Friday, March 28, 2008

Torchespop (Belgium Potato Soup)


10 lbs. Idaho brown potatoes
1/2 gallon buttermilk
1 lb. Oscar Mayer bacon
Salt & pepper to taste


Peel and cube potatoes. Boil potatoes in large pot, until soft. Drain water. Mash potatoes until chunky. Pour in buttermilk. Cut bacon in cubes or small pieces. Fry bacon until crisp. Put bacon and all grease in potato mixture. Heat until slow boil and turn off immediately.

Put lots of salt and pepper in the soup. Has unusual, but great flavor.

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