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Bacon-Potato Soup

With all of our wintry weather I thought we could use a nice hearty soup to warm us up. This is really good with green onions spin kled on top of each bowl too. Enjoy!!

2/3 cup bacon diced
1 medium onion chopped fine
2 tablespoons all-purpose flour
6 cups beef broth
4 medium potatoes thinly sliced
1/2 cup whole milk
2 egg yolk
1/2 cup sour cream
1 tablespoon fresh parsley finely chopped

Yields 6 servings

In a Dutch oven, brown diced bacon and remove half of the drippings. Add the onion to the bacon and bacon drippings and saute until softened. Gradually blend in flour and cook, stirring for 3 minutes. Gradually whisk in the beef broth. Add the sliced potatoes and simmer, covered, 1 hour until the potatoes are tender.

Just before serving, in a bowl mix the milk, egg yolks, and sour cream. Spoon a little of the hot soup into the cream mixture. Pour the cream mixture into the soup and stir gently. Reheat but do not boil. Garnish each bowl with the fresh parsley,if desired.

Per Serving (excluding unknown items): 365 Calories; 19g Fat (48.3% calories from fat); 23g Protein; 24g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 1727mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

Preheat the oven to 375 degrees. Cook the ziti in a large pot of rapidly boiling salted water until barely al dente, about 7 minutes. Drain and toss with the remaining 1 tablespoon olive oil.

Spread 1 cup of the sausage and pepper mixture in the bottom of a 3-quart shallow baking dish. Cover with one-third of the pasta, 1 1/2 more cups of the sausage and pepper mixture and one-third of the mozzarella and parmesan. Continue to layer the remaining ingredients, ending with the cheeses. Bake for 45 minutes, or until piping hot.