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  Cutlass Potato Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 250
Ingredients:
Jim Vorehis
5 Bacon slices
2 tbsp (1/4 stick) butter
3 Medium-large boiling potatoes, peeled and chopped
4 medium Celery stalks, chopped
1 large Carrot, chopped
1/2 medium Onion, chopped
3 cup Water
2 tsp Salt
1/8 tsp Freshly ground pepper
2 cup Milk
2 tbsp Cornstarch dissolved in 1/2 cup cold water
Instructions:
Fry bacon in heavy large saucepan over medium-high heat until crisp.
Remove with slotted spoon; drain on paper towels. Crumble bacon and
set aside. Pour off drippings. Melt butter in same pan over medium
heat. Add vegetables and cook until slightly softened, stirring
occasionally, about 15 minutes. Add bacon, water, salt and pepper.
Cover and simmer until vegetables are tender, about 20 minutes. Add
milk and heat through. Stir in dissolved cornstarch and cook until
soup thickens, about 5 minutes. Serve immediately.

Cutlass Motor Lodge - Antigo, WI.

Posted by Jim Vorheis. Courtesy of Fred Peters.
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