POTATO SOUP 3 Recipe

Ingredients
  • 1/2 cup chopped, mild onions
  • 1/2 cup butter
  • 5 cups cubed, peeled potatoes
  • 3/4 cup Chopped Celery
  • 1 1/2 cups sliced carrots
  • 2 teaspoons salt, divided
  • 2 cups water
  • 4 tablespoons flour
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 4 chicken bouillon cubes
  • 3 strips cooked, crumbled bacon
Directions
In large Dutch oven sauté onions in 1/4 C. butter until tender. Add potatoes, celery, carrots, 1 tsp. salt and water. Cover and simmer for 20 to 25 minutes until vegetables are tender. Melt remaining butter in a medium saucepan. Add flour, pepper, and remaining salt, and cook until smooth and bubbly. Slowly add milk and bouillon. Cook and stir constantly until mixture thickens. Stir into vegetables. Add crumbled bacon. Simmer, stirring occasionally until heated through. Makes 6 to 8 servings.
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