Cream Of Potato Soup

1. 1

   Cook potatoes and carrots in boiling water until tender. Drain.

2. 2

   Cook bacon until crisp.

3. 3

   Drain and crumble.

4. 4

   Saute and celery in 2 tablespoons bacon fat.

5. 5

   Combine cooked vegetables, bacon, salt, pepper, milk and cream.

6. 6

   Simmer for 30 minutes.

7. 7

   (Do not boil.)

8. 8

   Garnish with shredded Cheddar cheese and parsley. Yields 2 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.