24ozbacon(traditionally it was Bacon Bits, but we cooked/crumbled our own for the recipe testings and event)
18ozgrated cheddar cheese
1boxSaltine crackers
Instructions
Make Soup
Cook bacon until crispy and allow to cool on a paper towel.
Wash, peel and dice vegetables.
Toss into a large pot and just barely cover with water. Put temp to high, add salt and a bit of pepper and cook until potatoes are cooked thru (potatoes easily prick with a fork; ~15 minutes), being careful to stir often so that potatoes don’t stick to the bottom. Reduce heat slightly if it begins boiling over.
Meanwhile, crumble or chop the cooled bacon, and grate the cheddar (if necessary), putting each in separate serving bowls and keep aside.
Once potatoes are fully cooked, reduce heat to medium and add condensed milk and butter, and continue to cook, stirring frequently to combine, being careful that it doesn’t boil over. Taste for salt and adjust accordingly.
Serve
Serve with Saltines, bits of bacon and grated cheddar cheese.Before you take a bite, imagine yourself with Jason, on the porch of one his family members in West Virginia. You're rocking in a rocking chair, surrounded by new friends, and banjos, spoons and voices are combining into beautiful music. Now you can take a bite.
Notes
* Jason requested that we try not entirely peeling the potatoes. We left about 1/3 of the skins on, and enjoyed the added color, texture and flavor.