How to make it

  • Rinse them off and slice them to 1 inch cubes. Place in a pot with water.
  • Bring the pot to a boil and let simmer.
  • While the potatoes are cooking, slice the bacon into small pieces and place in a large pot on medium heat.
  • After the bacon has been cooked, add the sliced Holy Vegetable Trinity (onion, carrot, and celery). Cook the vegetables in the bacon fat until the onions are sweet (5-10 minutes).
  • Then add the flour and mix well. Cook the flour until the "flour" taste is gone (about 3 minutes) and then add 4 cups of warm whole milk.
  • Mix well with the flour and then add the bay leaf, seasoning salt, thyme, paprika, and mustard powder.
  • Once the soup becomes really thick, add the can of chicken stock. Let simmer for about 5 minutes.
  • Remove the bay leaf.
  • At this point the potatoes should be cooked. Drain the potatoes and add them to the soup.
  • Temper the egg and add it to the soup.
  • Let simmer for another 5 minutes.
  • Salt and pepper to taste.

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