 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
My mom used to make this, and as usual, one of my faves. I frequently make this just after Thanksgiving, to go along with turkey sandwiches. It's also great with cornbread and a simple salad. Ingredients:
4 large baking potatoes |
1 medium onion |
3 celery ribs |
2 -3 cups milk (whole milk is best, but you can use 2% if you prefer) |
6 slices bacon, fried crisp, crumbled for garnish |
2 -3 tablespoons butter |
2 -3 tablespoons bacon drippings |
salt |
pepper |
water |
parsley (fresh or dried) |
shredded cheddar cheese (to garnish, i prefer sharp) |
green onion, chopped for garnish |
Directions:
1. Peel and cut potatoes in cubes (basically a large dice). Finely chop onions and celery. Place in soup pot, and just barely cover with water. Bring to boil, and reduce to medium heat. Cook until potatoes are really super tender.
2. Drain off some of the cooking liquid. (you can reserve it to add back instead of some of the milk) Mash potatoes. Doesn’t have to be mashed really fine - but you don’t want hunks of potatoes.
3. Gradually add milk to make a thick soupy mixture. Add bacon drippings and butter. Salt and pepper to taste. Add parsley about a tablespoon chopped parsley. Return pan to stove, cover, and cook over low heat, stirring occasionally.
4. As you cook it, add a bit of milk now and then, thinning it out gradually to a consistency of a thick soup.
5. When done, ladle each serving into a bowl, then garnish with crumbled bacon, cheese, and green onion.
6. This is good, with sandwiches, if you don’t feel just soup is enough. But this soup is pretty filling.
7. About leftovers. The starch in the potatoes will cause this to thicken up, almost to a solid mass. To reheat leftovers, just gradually stir in milk, while heating over low heat, until it’s the consistency you want.
|
|