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Potato Soup


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  • 6 - 8 pieces of bacon, crumbled
  • 6 tsp. bacon drippings
  • 2 TBS (heaping) flour
  • 2 cups milk
  • 6 potatoes, chopped
  • 1 medium onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1 tsp celery salt
  • Parsley
  • Salt and pepper to taste



Step 1

Fry bacon and remove from pan. Place flour in bacon drippings and cook until browned, stirring constantly (Roux). Add milk and let thicken for about 10 minutes. Add potatoes, onion and celery. Cover slightly with water. Add salt, pepper, celery salt and parsley. Cook until potatoes and other vegetables are tender. Place in bowls. Top with crumbled bacon.


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