Friday, August 24, 2012

Cream of Potato Soup, Darlene Purser Bair

4 Potatoes, peeled and cut into 1/2 inch slices

Place in square pan with:
2 cups water
1 large onion, diced
2 stalks celery, diced
1 1/2 tsp salt

Boil in covered pan until potatoes are tender. Pour through sieve.

Add: 1 2/3 cup milk

Heat just to boiling. Stir in 2 slices crisp, crumbled bacon. Serves 4.


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