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6 slices bacon, diced
1 large onion, chopped
1 large clove garlic, minced
5 large potatoes, diced
1 can cream of mushroom soup

Saute bacon until nearly crisp. Add onion and garlic
and saute until clear but not brown. Add potatoes and toss all
to coat with bacon drippings. Saute just a few minutes,
stirring constantly. Add enough water to come well above
potatoes. Cook until half done, then add Rivals*. Cook
covered until done. Add seasonings** and canned soup. Add
milk to make desired amount of consistency and simmer a few
minutes to heat through and blend flavors. Do not boil. Soup
will thicken if left standing very long.

1 egg, well beaten
1 c. flour or enough to make
mixture crumbly but not too
In small bowl mix egg and flour together until crumbly.
Should be moist but not sticky or gooey. Add to boiling potato
mixture all at once, stirring fast with fork to break it up
into small pieces. Do not have large lumps. If this happens,
immediately cut them up with a sharp knife before they harden.

1 tsp. Beau Monde
1/4 tsp. each onion salt,
M.S.G., celery salt, salt
and pepper
small can creamed corn
fresh or dried parsley
green onion tops
grated cheese
Use all or as you wish.
We had just moved to Oregon. Things were still packed
in boxes. We got some unexpected company. I had some ingredi-
ents on hand to make potato soup. It was custom then to drop
in on people for a meal. We started out with 6 or 8 people and
ended up serving potato soup to about 18 people that night. I
just kept adding to the soup. From then on this recipe has
been an old faithful standby for unexpected guests. I always
keep the necessary ingredients on hand at all times.
Many of our friends will remember being served potato
soup at our house. Toasted cheese sandwiches and a bowl of
mixed crackers completed a hearty meal.

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