Name: Mother's Old-Fashioned Potato Soup
Ingredients: 6 Strips bacon; diced; 1 lg Onion; diced; 6 md Potatoes; diced; 3 Celery ribs; diced; 2 Carrots; cleaned and diced; 3 c Water; Salt; Pepper; 2 c Milk; 2 c Light cream

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become non-communication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly…

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy	New England		1	Servings

INGREDIENTS

6		Strips bacon; diced
1	lg	Onion; diced
6	md	Potatoes; diced
3		Celery ribs; diced
2		Carrots; cleaned and diced
3	c	Water
		Salt
		Pepper
2	c	Milk
2	c	Light cream

INSTRUCTIONS

Notes: By Mary Jane Blocker, Lehighton. The Times News, PA
Fry bacon on high heat till brown, reduce heat to medium. Add onion. Braise
for 10 minutes. Remove from heat, set aside. Place potatoes, celery,
carrots, and water in large pot. Add salt. Bring to boil. Lower heat and
simmer 30 minutes. Remove lid to evaporate most of the water last 10
minutes of cooking. Place half potato mixture and 2 cups milk in blender.
Puree till smooth. Return mixture to rest of soup in pot. Stir in light
cream, add more salt and pepper, heat over medium heat,
stirringoccasionally, about 15 minutes. You can add clams to this soup to
make excellent New England Clam Chowder.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

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