Lisa' Potato Soup
2 1/2lbs. potatoes, peeled and cubed
3 stalks celery, cut into pieces
1 qt. water
1 qt. milk
1 t pepper
3/4 cup flour
1/4 cup fresh parsley (2 t. dry)
1 lb. bacon, cut into pieces
1 onion, diced
1/4 c chicken soup base
1 t salt
1 1/2 sticks of margerine or butter
1 c whipping cream
In medium pan, boil potatoes for 10 minutes. Drain and set aside. In large pot sautee bacon, celery, onion. Drain grease. Add milk, water, soup base, salt and pepper. Cook over medium heat until hot, (don't scald). In frying pan, melt butter. Add flour and mix until bubbly. While sitrring, add the butter/flour mixture to the soup. Stir soup until thick. Add parsley, potatoes and cream. Cook over low heat until warm.
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