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“Make this soup on a cold winters’ night.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 cups cold water
  • 1 tablespoon bacon grease (rendered from 6 slices of julienned bacon, set aside)
  • 2 medium onions, diced
  • 2 stalks celery, diced
  • 2 tablespoons flour
  • 14 teaspoon celery salt
  • 14 teaspoon pepper
  • 2 12 teaspoons salt
  • 2 (14 1/2 ounce) cansdiced new potatoes, drained (or 2 medium fresh potatoes diced)
  • 3 cups of scalded milk
  • 1 tablespoon butter

Directions

  1. In a 4 court pot render julienned bacon and set bacon bits aside for topping. In grease, sauté onions and celery until tender.
  2. Into onions and celery, stir flour, celery salt, pepper, water, and 2 teaspoons of salt (if using fresh potatoes add at this time).Cook, covered, 8 minutes.
  3. Add milk, potatoes, 1/2 teaspoon of salt, and butter.
  4. Cook covered another 10 minutes.
  5. Garnish with the julienned bacon bits.

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