How to make it

  • In large skillet, cook bacon until crisp. Drain on papertowel.
  • Saute onions and celery in bacon drippings until tender, drain.
  • Place potatoes in Dutch oven and cover with water. Bring to a boil.
  • Reduce heat, cover and cook 20 minutes until tender. Drain, set aside.
  • In Dutch oven, melt butter, stir in flour until it makes a a smooth roux.
  • Gradually stir in milk. Bring to boil over med. heat.
  • Cook and stir for about 2 minutes or until thickened.
  • Reduce heat, add onion mixture, potatoes, carrots, salt and pepper.
  • Cook for 10 minutes until heated through. Garnish with bacon.

Reviews & Comments 2

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  • cswindoll 8 years ago
    love soup.
    Was this review helpful? Yes Flag
  • debbie919 9 years ago
    Love it, this is one of my favorites! Thanks for posting...
    Was this review helpful? Yes Flag

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