Fall Potato Soup

Name: Fall Potato Soup
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

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

Steam potatoes until very tender.
2

Peel and cut into bite size pieces when cool.
3

Saute carrot, onion and celery in the margarine until crisp tender.
4

Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth.
5

Add potatoes and stir until mixture is lump free.
6

Heat until ready to boil, but not boiling.
7

Serve topped with grated cheddar cheese and chopped green onion.