dimanche 24 janvier 2016

Potato Soup


4 cups cubed peeled potatoes
1 1⁄4 cups water
2 teaspoons chicken bouillon
1 cup sliced celery
1⁄2 cup chopped carrot
1⁄2 cup chopped onion
2 tablespoons snipped parsley
1 1⁄2 teaspoons salt
1⁄8 teaspoon pepper
1 teaspoon dill weed
4 cups milk
3 tablespoons flour
2 tablespoons butter
bacon bits (to garnish)


In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
Cover and simmer until veggies are tender (about 15-20 minutes).
Add 3 1/2 cups of milk heat until hot.
Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
Cook, stirring constantly until smooth and bubbly.
Sprinkle bacon bits over the top and serve.

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