A thick, delicious, stick-to-your-ribs soup that's almost a stew. It's really important to use a good stock for this; if the stock is watery or flavorless, the soup won't have much character. I strongly urge you to use homemade.
I came up with this soup last week when we had our first autumn cold snap. (Vegetarians, olive oil is a fine substitute for the bacon and just leave off the sausage at the end of this recipe for a good potato soup.) Easy, fast, very satisfying--and inexpensive!
I LOVE to make seasoning mixes myself. I make our own chili, taco, and onion soup mixes and a Fuego Spice mix from Chevy's cookbook that we add at will to other recipies. It's very satifying to make it yourself--you never run out and you know exactly what is in the mix--no funky chemicals that you later find out are toxic.
