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Randy Smith
Country Potato Soup
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy
5
Servings
INGREDIENTS
8
sl
Lean bacon
1/4
c
Chopped celery
1/2
c
Chopped onion
2
md
Potatoes, peeled & cut in 1"
Cubes
(about 3 cups)
2 1/2
c
Water
1
Bay leaf
1/4
ts
Nutmeg
1/4
ts
Dried marjoram
1/4
ts
Celery salt
1/4
ts
Black pepper
1
c
Milk
1
tb
Worcestershire sauce
2
tb
Minced fresh parsley
INSTRUCTIONS
Chop bacon. In a deep soup kettle, saute bacon, celery & onion over med.
heat until onion is golden, about 5 min. Add potatoes, water and
seasonings. Bring to a boil over high heat. Reduce heat & simmer,
covered, for 15 min. or until potatoes are tender.
Mash potatoes slightly, leaving about 1/4 of the cubes whole. Remove the
bay leaf. Add the milk. worcestershire sauce and parsley and bring again
to a boil. Serve hot.
Recipe By : Cooking From Quilt Country, Marcia Adams
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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