Post by Chris in NM on May 21, 2009 19:29:22 GMT -6
POTATO & Bacon Soup
1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. butter
2 med. sized red or white potatoes, peeled and cut into cubes
(I used 4 reg. size potatoes and cubed them)
2 tbsp. chopped parsley – did not use
1 can chicken broth
2 c. milk
1/3 lb. bacon, fried and crumbled
1-1/2 tbsp. cornstarch, mixed with 3 tbsp. water – did not use (I used potato buds to thicken.)
Salt and pepper to taste
In a 3 quart pan over medium heat, cook onion and celery in the butter until onion is soft, then add potatoes, the parsley and broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender. Stir in milk and cook, cover until soup bubbles and thickens slightly. I added the bacon before serving. Season to taste with salt and pepper. Serve hot and garnish with parsley and butter.
Adapted from one of Nancy’s potato recipes in Nancy’s Kitchen. Chris in NM
1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. butter
2 med. sized red or white potatoes, peeled and cut into cubes
(I used 4 reg. size potatoes and cubed them)
2 tbsp. chopped parsley – did not use
1 can chicken broth
2 c. milk
1/3 lb. bacon, fried and crumbled
1-1/2 tbsp. cornstarch, mixed with 3 tbsp. water – did not use (I used potato buds to thicken.)
Salt and pepper to taste
In a 3 quart pan over medium heat, cook onion and celery in the butter until onion is soft, then add potatoes, the parsley and broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender. Stir in milk and cook, cover until soup bubbles and thickens slightly. I added the bacon before serving. Season to taste with salt and pepper. Serve hot and garnish with parsley and butter.
Adapted from one of Nancy’s potato recipes in Nancy’s Kitchen. Chris in NM