Preparation:
In a large dutch oven or stew pot saute bacon, potatoes, and onions until potatoes are soft; add squash if you are using them.
If you need more fat, use the butter or margarine. Season well then add milk, water and bouillon cubes.
Let it come to a boil and then turn it down to a slow for at least 20-30 minutes.
Then with a potato masher, mash large chunks down, but not too fine. Remember, this is "chunky tater soup!"
Serve with crusty bread rolls and enjoy! |
