- 12
Ingredients
- 4 cups diced potatoes
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/4 cup peeled and grated carrot
- 6 bacon slices
- 4 cups milk
- 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Preparation
Step 1
Combine the potatoes, onion, celery and carrot in a large pot over medium heat. Cover the vegetables with water (about 4 cups), bring to a simmer and cook for 15 minutes, until tender.
Place a skillet over medium high heat. Add the bacon and cook, turning until crispy. Transfer the bacon to paper towels to drain, reserving the drippings. Crumble the bacon.
Pour the bacon drippings into the vegetables. Stir in 3 ¾ cups of the milk. In a small bowl, stir together the remaining ¼ cup milk and the flour to make a smooth paste. Stir the paste into the soup. Simmer the soup for 5 minutes, until thickened. Stir in the salt and pepper. Add the reserved bacon just before serving. Serve at once or cool, cover and refrigerate for up to 1 week.