| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 8 |
md |
Potatoes; peeled and sliced |
| 2 |
|
Carrots; diced |
| 2 |
|
Stalks celery; diced |
| 2 |
qt |
Water |
| 1 |
|
Onion; chopped |
| 6 |
tb |
Butter |
| 1/4 |
lb |
Bacon; diced |
| 6 |
tb |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Thyme |
| 1 |
lg |
Bay leaf |
| 1/4 |
ts |
Sugar |
|
|
Spike Seasoning; to taste – optional |
INSTRUCTIONS
In a large kettle cook potatoes, carrots and celery in water until tender,
about 20 minutes. Drain, reserving liquid. Slightly mash vegetables and set
aside. In the same kettle, saute onion in butter and bacon until soft. Stir
in flour, salt, pepper and remaining seasonings; gradually add milk,
stirring constantly until thickened. Gently stir in cooked vegetables. Add
1 cup or more of reserved cooking liquid until soup is desired consistency.
Yields 8-10 servings (approximately 2-1/2 quarts)
Source: VERY loosely based on recipe from Taste of Home, Premiere Edition,
Gladys DeBoer, Castleford, Idaho
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@mail.wiscnet.net> on Nov 25, 1997
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