Ingredients

Directions

1. Put 2 layers of paper towels onto the counter next to the stove.
2. Separate the bacon strips and place them side by side in a skillet.
3. Turn on the heat to medium high. Cook the bacon slices until the edges start to curl.
4. Use the fork to turn each slice to the other side. Continue cokking, turning the slices frequently.
5. When the bacon is golden brown and crisp, lift it out of the skillet and put it onto the paper towels to cool.
6. Peel the onion and chop into small pieces.
7. Peel the potatoes. Cut each potato into 4 pieces.
8. Put the potatoes, onion pieces, and salt into a saucepan. Put in just enough cold water to cover them.
9. Turn the heat to medium high until the water begins to boil, or bubble quickly.
10. Turn down the heat. Cover the pan and let the onions and potatoes simmer, or bubble slowly, for about 20 minutes, or until the fork can pierce the potatoes easily.
11. Turn off the burner. Leave the cooking water in the pan. Use a potato masher to mash the potatoes and onions.
12. Turn the burner back on medium-high heat. Add the milk slowly while you stir.
13. When the soup begins to simmer, add the butter and pepper. Crumble the bacon into the soup.
14. Keep stirring the soup while it simmers until it is smooth and hot.

Source: Kirsten's Cook Book, The American Girl Collection © 1994 Pleasant Company Publications, Inc.