Saturday, August 23, 2008

Hearty Potato Soup

This soup is very good and turns out great every time. If I need to stretch the servings for more guests, I just add an extra potato or two. I also add a few more spices to mine-see asterisk below.

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 qt. water
1 onion, chopped
6 TBSP butter
6 TBSP flour
1 tsp. salt
½ tsp pepper
1 ½ cups milk
1 lb. bacon, cooked & sliced in small pieces (or ham-very yummy!)

***(I also add 1 tsp. of dried dill weed, 1 tsp. of crushed parsley and 1 tsp. of garlic salt) I don't serve it without these extra spices.

In a large kettle, cook potatoes, carrots, celery, and onion in water until tender (about 20 minutes). Drain; reserve liquid and set vegetables aside. In same kettle, melt butter. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables and cooled bacon. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Makes 8-10 servings.

1 comment:

Kim said...

Hi I am a friend of Christi Nelson's and wanted you to know that I live in NY and my speech teacher last semester uses and loves your website. What a small world. I put you into my yahoo account now that I am online. I look forward to trying some of these new recipes. I am pretty computer illiterate, so if you need my email address it is Kim