Yield: 1 servings
|3 cups||Mashed Potatoes, Leftover Or Freshly Made|
|2 larges||Raw Potatoes, peeled and diced|
|3 larges||Carrots, shredded|
|4 \N||Stalks Celery, diced|
|1 large||Onion, chopped|
|4 \N||Whole Allspice Berries, crushed|
|1 large||Bay Leaf|
|\N \N||Salt And Pepper, to taste|
|1 medium||Onion, diced|
|8 \N||Bacon slice, diced|
|1 cup||Sour Cream|
1. In a large heavy kettle, combine the mashed potatoes with the water. Add the raw potato dice, carrots, celery, large onion, allspice berries, bay leaf and salt and pepper. Bring to a boil and cook uncovered until vegetables are tender.
2. In a large skillet, cook the medium onion in butter until pieces are translucent. Add the bacon and fry until brown. Pour the contents of the skillet into the soup kettle.
3. Mix the sour cream, flour and cream together, leaving the mix slightly lumpy. Add to the soup and simmer for 5 mins.
MAKE 5 Qts. (freezes well)
From the PEMBINA COUNTY FAIR of Hamilton, N.D. Fair dates: 3rd week in July for 5 days, Wed through Sun.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking