6-8 potatoes chopped into cubes
chopped up green onions (as many as you like)
1 pack of bacon
4 sliced tomatoes (take the seeds and the middle part out of them.
2 cans of tomato sauce
3 tablespoons or 3 cubes of chicken bouillon (you may use chicken broth instead of water if you'd like)
water to fill the pot (if no chicken broth is used)
salt and pepper to taste
cubed jack cheese
Chop the bacon and cook all of it so you have bacon made into bits, it's easier to cook if you previously chop it. Wash, peel and chop your potatoes as well as the green onion and tomatoes. (in the picture below the tomatoes are missing because I forgot them! :( So I added them the next day when I heated the soup again)
In a large cooking pot add 3-4 tablespoons of Extra Virgin Olive Oil, toss your onions in along with your potatoes, and cook until the potato is translucent, they don't have to be soft because they will cook when your broth or water boil. Add bacon , tomato, tomato sauce, salt and pepper and water to fill the pot.stir and let it cook until the potatoes are soft but not falling apart.!
That's it! that easy!
When you serve add cubes of chopped Monterrey Jack cheese.. the cheese will melt adding the hooey gooey yummy factor to the soup. Delicious paired up with some garlic bread!
post by Tanya E.