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Cutlass potato soup
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| Artist: |
_ |
| Categories: |
Potatoes, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | Jim Vorehis | | 5
| | Bacon slices | | 2
| tbsp | (?stick) butter | | 3
| | Medium-large boiling | | | -potatoes, peeled and | | | -chopped | | 4
| med | Celery stalks, chopped | | 1
| large | Carrot, chopped | | 1/2
| med | Onion, chopped | | 3
| cup | Water | | 2
| tsp | Salt | | 1/8
| tsp | Freshly ground pepper | | 2
| cup | Milk | | 2
| tbsp | Cornstarch dissolved in ?/td> | | | -cup cold water |
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Procedures:
| 1 | Fry bacon in heavy large saucepan over medium-high heat until crisp. | | 2 | Remove with slotted spoon; drain on paper towels. | | 3 | Crumble bacon and set aside. | | 4 | Pour off drippings. | | 5 | Melt butter in same pan over medium heat. | | 6 | Add vegetables and cook until slightly softened, stirring occasionally, about 15 minutes. | | 7 | Add bacon, water, salt and pepper. | | 8 | Cover and simmer until vegetables are tender, about 20 minutes. | | 9 | Add milk and heat through. | | 10 | Stir in dissolved cornstarch and cook until soup thickens, about 5 minutes. | | 11 | Serve immediately. | | 12 | Cutlass motor lodge - antigo, wi |
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