Congratulations to Heather Smith for Winning the 2009 Cookoff

Frenchs Potato Soup

Potato soup is definitely one of those “comfort foods” that both warms the soul and nourishes the body. My Potato Soup recipe has a little “zest” to it with the addition of FRENCH'S® Spicy Brown Mustard!

SERVINGS 14
COOK TIME 40 min
PREP TIME 10 min

Ingredients:

2 tsp FRENCH'S® Classic Worcestershire Sauce

1 tsp FRENCH'S® Spicy Brown Mustard

3/4 lb Sliced bacon, diced

1 medium onion, chopped

8 Yukon Gold potatoes, cut into chunks

1 medium carrot, grated

5 cup chicken broth

1 pt (2 cups) fat-free half-and-half

Directions:

In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in the chicken stock for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through, being careful not to boil.
Serving Notes: I like to top my briming bowls of soup off with shredded Cheddar cheese along with a handful of French’s® French Fried Onions for a crispy and tasty addition!

French's Cook-Off 2009 Sponsors:

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