Potato Soup

Country Cooking

3 large baking potatoes, cooked, peeled and cubed

¼ cup sweet yellow onion, finely chopped

¼ cup carrot, finely chopped

¼ cup celery, finely chopped

2 cloves garlic, minced

6 slices bacon

Soup base-

4 cups milk

4 tablespoons flour

4 tablespoons butter

½ teaspoon salt

½ teaspoon fresh ground pepper

Fry bacon until crisp reserving 2 tablespoons drippings in skillet and set aside. Over medium heat, sauté onions, garlic, carrots, and celery in bacon drippings until tender. Prepare a roux of flour and butter in soup pot. Add salt, pepper and milk. Stir constantly with a wire whisk over medium heat. When slightly thickened add vegetables. Cover and heat through. Top with shredded cheddar cheese.

Yield: 6 servings.

Carolyn Gass Hardimon, M. S. Home Economist