Potato Soup
Red potatoes and two skillets of crisp bacon in a shaken milk-and-flour gravy, melted smooth with American cheese.
I don't really have a recipe, I just dump. I'll try to describe what I did... hope this works for you.
Where this one came from
Nobody's written this one down yet.
Ingredients
- 8-10 red potatoes, peeled and chopped
- 2 large skillets full of Petersburg bacon, fried crisp
- 1/2 large onion, chopped
- Butter
- 2 cups milk
- 3-4 tablespoons flour
- 2 cups potato water (reserved from boiling the potatoes)
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 4-5 stalks celery and 4 carrots (or 1/2 teaspoon celery seed as a substitute)
- Milk, enough to cover
- 4 slices American cheese
Directions
- Peel and chop the red potatoes and boil until tender. Drain, saving the water after cooking.
- While the potatoes are boiling, fry the bacon in 2 large skillets. Drain on paper towels.
- Brown the chopped onion in butter until tender and yellow.
- Put the milk and flour in a jar with a lid and shake to mix them. Whip while it thickens and boils, adding the potato water slowly as it boils and thickens. Add the salt and pepper.
- Cook the celery and carrots with the potatoes (or use the celery seed instead, if you’re out of celery and carrots).
- Combine the potatoes with the milk mixture and enough milk to cover. Toss in the chopped bacon, onions, and American cheese slices. Cover and simmer.
- Season to taste.
Notes
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