Sharing our evening meal with you only without the bacon as it still is a Friday in Lent!
Hot Potato Soup
1/4 cup bacon drippings
1 cup chopped onion
½ cup chopped celery
1/3 cup all-purpose flour
3 cups chicken broth
3 cups milk
4 cups peeled, finely diced new potatoes
1-1/2 cups grated Swiss cheese
1 teaspoon powdered mustard
1 teaspoons salt
1/8 teaspoon pepper
In a large kettle, heat bacon drippings. Saute onion and celery, until soft. Blend in flour over medium heat until golden brown. Stir in chicken broth and milk. Add potatoes, stirring until soup bubbles and thickens slightly. Simmer 10 to 15 minutes or until potatoes are tender. Stir in cheese one handful at a time until melted and smooth. Season with mustard, salt, and pepper. Serve with a sprinkle of crispy bacon pieces and finely chopped parsley.
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