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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a hearty potato soup, great for cooler days. Use fat-free half and half for a richer, yet diet-friendly soup! Originally from a January 1985 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from the Cutlass Motor Lodge in Antigo, Wisconsin. Ingredients:
5 slices bacon |
2 tablespoons butter |
3 medium boiling potatoes, peeled and cut into 1/2 inch dice |
4 medium celery ribs, diced |
1 large carrot, diced |
1/2 medium onion, diced |
3 cups water |
2 teaspoons salt |
1/8 teaspoon fresh ground pepper |
2 cups milk |
2 tablespoons cornstarch, disolved in |
1/2 cup cold water |
Directions:
1. Fry bacon in heavy large saucepan over medium-high heat until crisp.
2. Remove with slotted spoon; drain on paper towels.
3. Crumble bacon and set aside.
4. Pour off drippings.
5. Melt butter in same pan over medium heat.
6. Add vegetables and cook until slightly softened,stirring occasionally, about 15 minutes.
7. Add bacon, water, salt and pepper.
8. Cover and simmer until vegetables are tender, about 20 minutes.
9. Add milk and heat through.
10. Stir in disolved cornstarch and cook until thickened, about 5 minutes.
11. Serve hot.
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