This potato soup is a favorite in our house. We make it once every week if given the chance! My father, who is usually the soup master, is staying with us temporarily. We made this soup for dinner and he couldn’t get over it! It sure is guaranteed to please.

Feel free to use any meat that you want to use. Also, adjustments in the quantities are okay! Every time we’ve made this we put different amounts of everything in it, and every time it still manages to come out perfect!

Ingredients:

• 5 cups potatoes, diced
• 1 onion, chopped
• 1/3 cup celery
• 1 package bacon, cooked and torn into small pieces (or 1 cup diced ham)
• 5 chicken bouillon cubes
• 3/4 teaspoon salt (to taste)
• 1 1/4 teaspoon pepper (to taste)
• 5 tablespoons butter
• 5 tablespoons flour
• 2 cups milk

Directions

Combine Potatoes, Onion, Celery, and Bacon into a large stockpot. Fill with just enough water to cover ingredients. Cool on high until boiling, then reduce to a simmer and cook for 15 minutes, stirring occasionally. Add chicken bouillon, salt, and pepper. Continue to cook soup on low.

Melt butter in a saucepan, use an egg beater to mix in flour. Slowly stir in the milk a little bit at a time to avoid lumps, cook until heated. Add to stockpot mixture and stir.

Serve at any time with your favorite rolls or bread!

This entry was posted on Thursday, May 28th, 2009 at 6:58 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.