Mom's Potato Soup

prep time:: 20 min .
total time:: 1 hr

Makes 8 servings

Joyce Leeuw

Yummy in the tummy!

ingredients

6 med. Idaho potatoes
1 lb. bacon cut into 1 in. pieces
1 large onion
4 stalks of celery
3-5 Tablespoons of Wondra flour
32 oz. chicken broth
5 green onions
1/2 gal. whole milk
3/4 cup shredded cheddar cheese
2 tablespoons butter

directions

Peel potatoes, cube in bite size pieces. Place in Dutch oven and cover potatoes with broth. Cook on med hi heat until just tender. Fry bacon pieces in a separate skillet while potatoes are cooking, drain on paper towel. In one half of the bacon grease, fry 1 large onion and celery until opaque. Drain on paper towel. In remaining grease add butter and sprinkle flour in while stirring for 1-2 minutes on med. heat. Add one cup of milk, stirring constantly until thickened. Into Dutch oven add crispy, fried bacon pieces, onion and celery. Stir and add the rue mixture of flour and butter. Add the rest of the milk. Cook on med. low until mixture thickens slightly. You may need to add more Wondra flour to thicken more. Serve with cheddar cheese on top and chopped green onions.

Source: Nancy Rogers