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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 30 |
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My DD#1 was craving some of my homemade potato soup but wanted me to add vegetables to it too. Since she hadn't been feeling well and was working way too hard, I decided to see what I could come up with for her and this is the results. Ingredients:
1 lb bacon, chopped |
1 large onion, chopped |
6 stalks celery, chopped |
6 carrots, sliced |
1/2 head cabbage, chopped |
5 lbs potatoes, chopped |
3 tablespoons worcestershire sauce |
2 teaspoons seasoning salt |
1 tablespoon garlic powder |
2 (12 ounce) cans evaporated milk |
1/2 cup cornstarch |
Directions:
1. Put bacon, onion and celery in a large stock pot and allow to simmer until almost caramelized.
2. Stir frequently.
3. Add carrots and cabbage and cover with just enough water to cover vegetables.
4. When carrots are tender, add potatoes and spices, and add enough more water to cover again.
5. When the potatoes are done, pour in the 2 cans of evaporated milk and allow the soup to return to almost a boil.
6. Mix the cornstarch with just enough water to dissolve it and add it to the pot. This will thicken the soup just slightly. Add more corn starch for a thicker soup.
7. Be sure to stir so that the thickening doesn't end up in the bottom of the pot.
8. Serve with toast, croutons or crackers.
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