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Potato Soup

By Brenda Skogen McIntosh

 

I have a great new soup recipe that I want to share. 

 

Every Fall John comes home with 50 pounds of wonderful red potatoes from the “potato farm”.  Well this year I checked out a few different potato soup recipes and came up with this one and in the words of Rachel Ray…YUM-O!

 

It doesn’t make a huge pot of soup but you can certainly tweak it to make more.

 

4 ½ cups peeled and diced potatoes (I used very fresh crisp red ones)

1/3 cup celery

1/3 cup finely chopped onion or onion powder is fine too

½ pound diced and browned bacon (or left over ham would be really good too.)

4 to 5 cups of water

2 ½ tablespoons of chicken bouillon granules

Pepper to taste

1 stick of butter

5 tablespoons of flour

3 ½ cups of milk

 

Directions:

Combine the water, potatoes, celery, onion and bacon in stock pot and cook till potatoes are almost done.  Stir in the chicken bouillon and simmer on low heat.

 

In separate saucepan, melt the butter low heat and whisk in the flour stirring constantly.  Slowly add the milk and stir constantly until thick: (Almost like a white sauce.)  Then stir the milk mixture into stock pot and heat thoroughly.