6 to 8 slices of your favorite bacon

1 1/2 sticks margarine or butter

1 medium onion, minced

3/4 cups all-purpose flour

3/4 tablespoon minced garlic

1 teaspoon salt

1 teaspoon hot sauce

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

1/2 gallon milk

3 new potatoes, peeled and diced small

3 carrots cleaned and diced small

Three 1O-ounce boxes of chopped spinach

Crisp the bacon, remove and crumble; reserve 4 tablespoons of  the bacon fat.

Add margarine and onion to pan, and saute 3 to 4 minutes.

Add flour to make a roux and stir over low to medium heat for 5 to 6 minutes.

Next, add garlic, salt, hot sauce, pepper and Worcestershire sauce.

Add milk, 1 pint at a time, over medium-high heat until all is added and roux thickens fully (just before the milk boils).

Put in the potatoes and carrots and then simmer on low to medi­um heat for 25 to 30 minutes; stir every 4 to 5 minutes so the soup doesn't burn.

If you prefer a thicker soup, mash the potatoes and carrots at this point.

Lastly, add the spinach and bacon bits and simmer for 5 to 10 minutes more.

Print Friendly