Recipe

Potato Soup

Recipe from the kitchen of Annette Beard

This is a good recipe for cold winter days.

4 slices bacon, cut into 1-inch pieces

3 Tbsp. bacon grease

3 carrots, diced

1 stalk celery, diced

5 medium potatoes, diced

1 small onion, diced

1 can evaporated milk

1 Tbsp. flour

3 c. milk, plus small amount to make flour paste

1/2 lb. Velveeta cheese

Cook bacon until crisp. In drippings (plus about 2- to 3-Tbsp. more bacon grease), cook carrots, celery, onion and potato about 15 minutes or until tender. Add can of evaporated milk and cook until warm.

In Dutch oven, mix 1 Tbsp. flour with a small amount of milk to make a think paste. Add potato and vegetable mixture, then add three cups milk and cook until slightly thickened. Add Velveeta and cook until melted. Serve hot.

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