2 strips of bacon, chopped (I use nitrite-free, uncured)
onion, a cup or so (I use 1 bunch of green onions, the green parts)
4 cups diced potatoes (I peel them first)
1-2 cups diced or sliced carrots (organic, of course)
3 cups of water
salt & pepper to taste (don't be shy)
1 cup of milk (I use unsweetened almond milk)
Fry the cut-up bacon slowly in a large kettle. Don't drain!
Add the potatoes, onion, carrot, water, and salt & pepper, and cook on med. heat till veggies are soft.
Mash with a hand-masher.
Add the milk and taste for the right amount of salt & pepper.
This is hearty and flavorful, and so easy to make. After you mash, there are chunks of potato and carrot floating in the broth, which is more on the thick side but the milk at the end thins it out just right.
This is a recipe from my grandmother, Mary Fischer Kachelmyer. It was passed to me by word of mouth from Aunt Angela. When my grandmother made it for her siblings a hundred or so years ago (she was the oldest of...like 10?), I'm sure the bacon was from their own hogs and the milk came straight from the barn! When she made it for me, I couldn't get enough. And it's still a favorite.
