Recipe: Cream of Potato Soup

Paula A. Tomey-Allen

10 Medium size potatoes, cubed
3 Carrots, diced
3 Stalks celery, diced
6 Slices crisp bacon, crushed (Reserve approx. 3 T. drippings)
2 T. Parsley flakes
1 ½ Qt. Milk
1 T. Onion flakes
2 tsp. Salt
½ tsp. Pepper
Hot water to cover

Combine all of the above ingredients including bacon drippings in a large kettle and cover with hot water. Bring to boil and reduce heat and simmer until vegetables are tender. “Lightly” mash with potato masher. Don’t over-mash!

In a blender or with a whisk combine the following three ingredients, approximately 30 seconds. Stir into vegetable mixture and simmer and stir often to enhance flavor and thicken soup. Add more salt and pepper if needed.
¼ C. Instant creamer
¼ C. Flour
¾ C. Hot Water