Potato Soup

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  • 6 medium potatoes, peeled and cut into bite-size pieces
  • 1 onion, chopped
  • 2 slices bacon, cut into small pieces
  • salt and pepper to taste
  • Miniature egg noodles:
  • 1 flour
  • 1 egg
  • salt and pepper to taste


Cook bacon until crisp. In medium size pan, cover with water, potatoes, onions and bacon with grease; cook until tender. Mix flour, egg and seasonings until dry consistency and stir into soup. Lower heat and cook until miniature egg noodles are done, stirring occasionally to prevent sticking. Serves 4.
Note: Recipe can be adapted to fit size of family.
Brenda Veley
Stone Creek, Ohio

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