- 4 russet potatoes
- 1/2 bacon bits
- 2 cups water
- 1 cup milk
- 1 tbsp chives
- 1 tsp salt (I prefer garlic salt.)
Peel and chop the potatoes. Add all the ingredients to a pan and cook over medium heat. When the soup starts to boil turn to medium low. Boil for 15 to 20 minutes.
As a cream based soup this dish does not keep well, but my family has never had trouble finishing off the whole pot.