We attended our first Christmas party on Sunday night. The hostess had enough food to feed an army and most of the guests brought food with them. The Chex Mix had to be set on an antique high chair!
At the end of the evening, the hostess passed out large Ziplock bags and begged us to take some of the food home. She made 160 Ham and Cheese sliders and we took six of them.
Instead of snacking on them, I put them on the menu. I made a pot of “Creamy Potato Soup” to go with them.
“Creamy Potato Soup” is a recipe I got from my mother that starts like German Potato Salad. The original recipe calls for an onion and a package of bacon. They have you fry the bacon and cook the onion in the drippings. My husband doesn’t care for onion, and I usually modify recipes to make them more frugal.
“Frugalfish Creamy Potato Soup”
3 Slices of Bacon, Cooked and Crumbled
1 Tablespoon Dry, Minced Onion
2 Cups Cubed Potatoes
1 Cup Water
1/4 Teaspoon Salt
2 Soup Cans of Milk
Cook bacon, set aside. Cook potatoes and minced onion in salted water until potatoes are done. Add milk, heat through. Top with crumbled bacon. Sometimes I garnish it with parsley or chives.
My recipe is not only frugal, but lower in fat. It went great with the leftover ham and cheese sliders.