5 lbs potatoes, peeled and sliced
1 onion chopped
½ bunch celery, chopped
water to cover
1½ lbs bacon, cut into ¼ inch pieces
1 quart milk
1 can evaporated milk
4-5 tbsp cornstarch
salt
pepper
cheddar cheese
In
large saucepan place bouillon, potatoes, onion, celery and water to cover. Bring to boil and simmer 45 minutes Meanwhile fry bacon until crisp.
Drain and add to soup. When
potatoes are done, mix canned milk and corn starch, add 1 quart milk and pour into
potatoes. Stir and cook 5 min on low to
prevent scorching. Season with salt and
pepper. Garnish with cheese, green
onions and/or parsley. (This makes a lot of soup. I cut recipe in half for my family and still
have leftovers.)
