Recipe: Potato and Onion Soup

Recipes using Tones Curry Powder

• 3 slices bacon
• 4 medium onions, sliced
• 2 large potatoes, pared & diced
• 1 can chicken broth (about 1 3/4 cups)
• 1 14 1/2 oz can evaporated milk
• 2 tbsp snipped parsley
• 1/2 cup water
• 1 tsp salt
• 1/4 tsp curry powder

1. In a large non-stick saucepan cook bacon until crisp.
2. Remove bacon from pan and crumble. Remove all but 2 tbsp of drippings from pan.
3. Cook onions in reserved drippings until tender but not brown.
4. Add diced potatoes, chicken broth, water, salt and curry powder.
5. Cover and cook about 10 minutes or until potatoes are tender.
6. Mash potatoes slightly. Stir in evaporated milk, parsley and bacon. Heat through. Do not boil.