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Potato Soup

From: Fresh from the Farm Stand

Ingredients:

  • 1/2 Pound Bacon, Diced
  • 1 Onion, Diced
  • 2 Stalks Celery, Diced
  • 8 Cups Water
  • 1/4 Cup Chicken Soup Base
  • 4 Cups Milk


  • 6 Potatoes, Peeled and Cubed
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Dill Weed
  • 1/4 Cup Butter, Softened
  • 1/2 Cup All-Purpose Flour

Directions:

  • In a Dutch oven over medium heat, cook bacon and onion until bacon is crisp. Add celery and cook for about 10 minutes over medium-low heat; drain.
  • Stir in water and soup base; bring to a low boil. Add milk, potatoes, pepper and dill weed; cook until potatoes are soft, about 15 minutes.
  • To thicken, blend butter and flour in a bowl; add one sup hot soup broth and mix well. Add to soup and stir well; cook and stir until thickened.
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