Potato Soup

Name: Potato Soup
Ingredients: 8 c. rounding diced potatoes; 6 c. water; 1 c. diced onion; 1 1/2 c. diced celery; 1 Tbsp. chopped parsley; 2 c. diced carrots; 1/3 c. whole wheat flour; 1 c. evaporated milk; 8 slices diced, cooked bacon, crumbled; 6 envelopes George Washington golden seasoning; 1/8 tsp. nutmeg; 1 tsp. basil; 1 tsp. rosemary; 1/2 tsp. Morton Nature's seasoning; 3 Tbsp. bacon drippings

15 ingredients

10 steps

Ingredients

8 c. rounding diced potatoes
6 c. water
1 c. diced onion
1 1/2 c. diced celery
1 Tbsp. chopped parsley
2 c. diced carrots
1/3 c. whole wheat flour
1 c. evaporated milk
8 slices diced, cooked bacon, crumbled
6 envelopes George Washington golden seasoning
1/8 tsp. nutmeg
1 tsp. basil
1 tsp. rosemary
1/2 tsp. Morton Nature's seasoning
3 Tbsp. bacon drippings

Directions

1

Put
2

6 cups water in soup kettle; add diced potatoes, onion, celery, parsley and carrots.
3

Add Nature's seasoning, nutmeg, rosemary, basil and bacon drippings.
4

Bring to boil; cook until tender.
5

Use potato masher to crush vegetables, but leave some chunks.
6

Slowly add milk.
7

Add bacon.
8

Take some broth in bowl, add flour.
9

Stir until blended.
10

Add to soup to thicken.