Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Mashed Potatoes, Leftover -crushed
-Or Freshly Made 1 lg Bay Leaf
4 qt Water Salt And Pepper, to taste
2 lg Raw Potatoes, peeled and 1 md Onion, diced
-diced 8 tb Butter
3 lg Carrots, shredded 8 Bacon slice, diced
4 Stalks Celery, diced 1 c Sour Cream
1 lg Onion, chopped 1/2 c Flour
4 Whole Allspice Berries, 2 c Cream

1. In a large heavy kettle, combine the mashed potatoes with the
water. Add the raw potato dice, carrots, celery, large onion,
allspice berries, bay leaf and salt and pepper. Bring to a boil and
cook uncovered until vegetables are tender.

2. In a large skillet, cook the medium onion in butter until pieces
are translucent. Add the bacon and fry until brown. Pour the contents
of the skillet into the soup kettle.

3. Mix the sour cream, flour and cream together, leaving the mix
slightly lumpy. Add to the soup and simmer for 5 mins.

MAKE 5 Qts. (freezes well)

From the PEMBINA COUNTY FAIR of Hamilton, N.D. Fair dates: 3rd week
in July for 5 days, Wed through Sun.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-04-95 (159) Fido:
Cooking

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