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| What You Need: |
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½ pound bacon
1 onion, chopped
2 red or green peppers, seeded and cut into thin strips
1 tablespoon flour
1 tablespoon paprika
6 cups beef broth or bouillon
¼ teaspoon salt
4 potatoes, peeled and diced
½ cup sour cream
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| How To Cook: |
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1. Cook the bacon on a microwave roasting rack, or on two saucers overturned in a large rectangular baking dish, until crisp and brown. Reserve 2 tablespoons bacon drippings.
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2. Put the onions, peppers, bacon, and bacon drippings in a covered casserole and cook 5 minutes. Add the flour and paprika and stir in well.
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3. Gradually stir in 1 cup of the broth. Add the salt and the potatoes and cook, covered, stirring occasionally, until tender (about 15 minutes). Add the remaining broth and heat to a simmer.
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4. Ladle into individual bowls and float a large spoonful of the sour cream on top of the soup. A sprinkle of chopped parsley makes a nice garnish.
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