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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Make this soup on a cold winters’ night. Ingredients:
2 cups cold water |
1 tablespoon bacon grease (rendered from 6 slices of julienned bacon, set aside) |
2 medium onions, diced |
2 stalks celery, diced |
2 tablespoons flour |
1/4 teaspoon celery salt |
1/4 teaspoon pepper |
2 1/2 teaspoons salt |
2 (14 1/2 ounce) cans diced new potatoes, drained (or 2 medium fresh potatoes diced) |
3 cups of scalded milk |
1 tablespoon butter |
Directions:
1. In a 4 court pot render julienned bacon and set bacon bits aside for topping. In grease, sauté onions and celery until tender.
2. Into onions and celery, stir flour, celery salt, pepper, water, and 2 teaspoons of salt (if using fresh potatoes add at this time).Cook, covered, 8 minutes.
3. Add milk, potatoes, 1/2 teaspoon of salt, and butter.
4. Cook covered another 10 minutes.
5. Garnish with the julienned bacon bits.
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