Cutlass Potato Soup

Servings: 8
Ingredients:

Jim Vorehis
5    Bacon slices
2 tb (1/4 stick) butter
3    Medium-large boiling
-potatoes, peeled and
-chopped
4 md Celery stalks, chopped
1 lg Carrot, chopped
1/2 md Onion, chopped
3 c  Water
2 ts Salt
1/8 ts Freshly ground pepper
2 c  Milk
2 tb Cornstarch dissolved in 1/2
-cup cold water

Fry bacon in heavy large saucepan over medium-high heat until crisp. Remove
with slotted spoon; drain on paper towels. Crumble bacon and set aside.
Pour off drippings. Melt butter in same pan over medium heat. Add
vegetables and cook until slightly softened, stirring occasionally, about
15 minutes. Add bacon, water, salt and pepper. Cover and simmer until
vegetables are tender, about 20 minutes. Add milk and heat through. Stir
in dissolved cornstarch and cook until soup thickens, about 5 minutes.
Serve immediately.

Cutlass Motor Lodge - Antigo, WI.

Posted by Jim Vorheis. Courtesy of Fred Peters.