Miss Mary's Potato Soup

By carvalhohm

Ingredients

• 1/2 lb. bacon diced
• 1 onion, diced
• 2 stalks celery, diced
• 8 c. water
• 1/4 c. chicken soup base
• 4 c. milk
• 6 potatoes, peeled and cubed
• 1 t. pepper
• 1/2 t. dill weed
• 1/4 c. butter, softened
• 1/2 c. all-purpose flour

Preparation

Step 1

In a Dutch oven over medium heat, cook bacon and onion until bacon is crisp. Add celery and cook for about 10 minutes over medium-low heat; drain. Stir in water and soup base; bring to a low boil. Add milk, potatoes, pepper and dill weed; cook until potatoes are soft, about 15 minutes. To thicken, blend butter and flour in a bowl ; add one cup fo hot soup broth and mix well. Add to soup and stir well; cook and stir until thickened. Serves 8.