*Potato, raw, 5 large (3" to 4-1/4" dia.)
Carrots, raw, 1 cup, grated
Onions, raw, 1 cup, chopped
Butterball Turkey bacon, 5 serving
Mushrooms, fresh, 2 large
Chicken bouillon, 5 tsp
Vegetable Broth, 2 cup
Milk, canned, evaporated, nonfat, 1.5 cup
Olive Oil, 1 1tsp
Water, tap, 4.125 cup (8 fl oz)
Parsley, .5 cup
Garlic, 3 cloves
*Onion powder, 1 tbsp

Chop bacon, onion, mushrooms and garlic. Brown in the olive oil. Shred the potatoes and carrots in food processor, add to the bacon mixture. Add the chopped parsley, broth, and water. I like to add about a teaspoon of liquid smoke to the liquid at this point. Cover and simmer for about 35 minutes, or until carrots and potatoes are tender. add the can of evaporated milk, onion powder, salt, and pepper to taste. Heat through and eat! Serving is about 1 1/4 C.

Number of Servings: 12

Recipe submitted by SparkPeople user BAYBDOLL.

 

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