 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham. Ingredients:
12 bacon strips, diced |
2 medium onions, chopped |
6 celery ribs, sliced |
12 medium potatoes, peeled and cubed |
1/3 cup butter |
1 cup king arthur unbleached all-purpose flour |
8 cups milk |
2 medium carrots, shredded |
1 tablespoon salt |
1 teaspoon pepper |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain.
2. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
3. Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 12-14 servings.
|
|