Fall Potato Soup

10 ingredients
7 steps

Ingredients

  • 10 to 15 small or 4 to 5 medium red potatoes
  • 1 carrot, grated
  • 1/2 onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 Tbsp. bacon grease
  • 1 14 oz. can chicken broth
  • 2 Tbsp. margarine or butter
  • 1 tsp. flour
  • 1 c. milk
  • salt and pepper, to taste

Directions

  1. 1
    Steam potatoes until very tender.
  2. 2
    Peel and cut into bite size pieces when cool.
  3. 3
    Saute carrot, onion and celery in the margarine until crisp tender.
  4. 4
    Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth.
  5. 5
    Add potatoes and stir until mixture is lump free.
  6. 6
    Heat until ready to boil, but not boiling.
  7. 7
    Serve topped with grated cheddar cheese and chopped green onion.

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