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Monday
December 01,
2008 |
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Creamy Potato Soup
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3/4 cup onion
3/4 cup celery
1 1/2 cups sliced carrots
1/2 cup bacon bits
1 Tbsp. butter
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5-6 medium sized potatoes, peeled and cubed
2 cans evaporated milk
4 cups chicken broth
1/2 tsp. dried minced garlic
2 Tbsp. dried parsley flakes
salt & pepper to taste
instant potato flakes for thickening
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In a large pot: saute onion, celery, carrots, and bacon bits in butter. Add cubed potatoes,
milk, chicken broth, garlic, parsley, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 - 45
min. or until vegetables are tender. To thicken soup, sprinkle potato flakes a
few Tbsps. at a time, stirring constantly, until thickened as desired. Serves 8 to 10; 1/2 cup servings.
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