Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorehis
5 Bacon slices
2 tb (1/4 stick) butter
3 Medium-large boiling
-potatoes, peeled and
-chopped
4 md Celery stalks, chopped
1 lg Carrot, chopped
1/2 md Onion, chopped
3 c Water
2 ts Salt
1/8 ts Freshly ground pepper
2 c Milk
2 tb Cornstarch dissolved in 1/2
-cup cold water

Fry bacon in heavy large saucepan over medium-high heat until crisp.
Remove with slotted spoon; drain on paper towels. Crumble bacon and
set aside. Pour off drippings. Melt butter in same pan over medium
heat. Add vegetables and cook until slightly softened, stirring
occasionally, about 15 minutes. Add bacon, water, salt and pepper.
Cover and simmer until vegetables are tender, about 20 minutes. Add
milk and heat through. Stir in dissolved cornstarch and cook until
soup thickens, about 5 minutes. Serve immediately.

Cutlass Motor Lodge - Antigo, WI.

Posted by Jim Vorheis. Courtesy of Fred Peters.

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