3 large potatoes, peeled and diced
2 stalks of celery, finely sliced
1 medium onion, diced
1 pint half and half, or 1 can evaportated milk
1/2 # bacon, cooked and diced
1 T flour
1 t chicken base
Place potatoes, onions, and celery in pot. Cover with water and boil until tender. In a small skillet, fry bacon until crisp. Remove bacon from pan onto a paper towel to drip off grease. Remove the pan from heat and add flour to bacon grease. Blend well. Stir bacon mix into the potatoes-- This is what causes the soup to thicken. Slowly add milk and stir often. Heat through and DO NOT BOIL!!!!!!!! Serve hot. Serves 8
2 comments:
Sounds interesting...I assume you whisk the bacon mixture while putting it into the potatoes? Does it turn out pretty thick?
This is what thickens the soup. I believe the technical name for it is "rue". You don't have to whisk it into the soup just add and stir and it disperses/melts.
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