2 leeks, finely chopped
4 baking
potatoes, cooked, peeled and cubed
1 small sweet
yellow onion, finely chopped
1 carrot, finely
shredded
1 stalk celery,
finely chopped
4 slices bacon,
fried and crumbled, reserve 2 tablespoons drippings
6 cups milk
4 tablespoons
flour
4 tablespoons
butter
Shredded
Cheddar cheese
Salt and
fresh ground pepper
In a skillet, fry bacon until crisp reserving 2
tablespoons drippings. Add leeks,
onions, carrots and celery and sauté until tender. In a soup pot, whisk together flour and
butter making a roux. Add milk and
seasoning. Whisk together until slightly
thickened. Add sautéed vegetables. Let simmer for 30 minutes. Top with cheese and crumbled bacon.
Yield: 6
servings.
Carolyn Gass Hardimon, M. S.
Home Economist