Friday, February 22, 2008


SO easy & good! Doubled this to take to a friend ... nothing better than soup on a cold day!

makes 2 qts. (4 servings) ~ cook & prep time: 50 minutes

5 medium potatoes, peeled & diced
1 sm. Onion, chopped
2 tsp. Celery salt
¼ tsp. Pepper
2 chicken bouilion cubes
1 rib celery, chopped
1 tsp. Basil
2 tblsp. Dried parsley flakes
4 cups water
6 slices bacon
1 ½ cups milk
2 tblsp. Flour
Combine first 9 ingredients & bring to boil in a large pot. After boiling, reduce heat, cover & simmer for 20 minutes. Cook 6 slices bacon in skillet until crisp. Remove bacon and leave 3 tblsp. Drippings in pan. Crumble bacon and set aside. Add 2 tblsp. Flour to drippings in skillet and stir until smooth. Cook for 1 minute stirring constantly. Gradually add 1 ½ cups milk and cook over medium heat until thick & bubbly (stirring constantly). Gradually stir milk mixture and bacon into potato mixture. Simmer uncovered for 15 minutes. Serve topped with shredded cheddar cheese.

~ recipe from my mom, Jami Leatham ~