Cream Of Potato Soup

1. 1

   Cook potatoes and carrots in boiling water until tender; drain.

2. 2

   Saute bacon until crisp; drain and crumble.

3. 3

   Saute onions and celery in 2 tablespoons of bacon fat.

4. 4

   Combine cooked vegetables, bacon, salt, pepper, milk and half and half cream. Simmer for 30 minutes.

5. 5

   Do not boil.

6. 6

   Garnish with cheese and parsley.

No nutritional information available.

No additional tips available.