Baked Potato Soup
| Prep Time: 10 min | Serves: 5 |
| Cooking Time: 50 min | Yield: 5 bowls |
from the church cook book - omit the cream and/or bacon to reduce the fat and calories.
Ingredients
- 6 average potato
- 3 small stalk celery, raw
- 1 cup Carrots
- 1 cup Onions
- 1 cup Water
- 4 cups Skim Milk
- 42 g Bacon
- 1/4 cup White Flour Bleached
- 8 oz Heavy Whipping Cream
- 1/4 cup Bacon Grease drippings
Directions
Fry bacon in a large electric fry pan. Drain and crumble. set aside. SAVE BACON GREASE
Peel potatoes and chop into small cubes. slice and dice the remaining vegetables (carrots, celery).
In the large pan of bacon drippings, add salt and pepper, 1 tsp sugar, the water and then heat and add potatoes and vegetables to cook covered until veggies are tender, stirring occasionally to keep everything from sticking to the pan.
Combine flour with 1 cup of the milk until thoroughly blended. Add this milk and the remaining milk to the pan. Cook over medium heat; stir occasionally until mixture thickens, about 10-15 minutes. Stir in cream and bacon and heat through. Makes 10 cups.