Potato soup - vegetarian
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Potato, red; cubed |
| OR | ||
| 4 | larges | Potato |
| 2 | mediums | Onion; diced |
| 2 | Celery Stalks; diced | |
| 1 | medium | Carrot; sliced |
| 1 | tablespoon | Butter or margarine |
| 1 | Knoor Veg Boullion Cube | |
| 3 | cups | Water |
| 12 | ounces | Can evaporated milk |
| 3 | tablespoons | Baco bits |
| dash | Salt to taste | |
| dash | Pepper to taste | |
| ¼ | cup | Instant potato buds or flake |
| If necessary for extra | ||
| Thickening | ||
Directions
Slowly wilt celery and onion in butter over med heat. Add potatoes, carrot, veg. cube and approximately 3 cups of water (enough water to just cover top of potatoes) in 3 quart sauce pan. Bring to a moderate boil and then lower heat to low for 35 to 45 mins. Add bacos and cook another 10 mins. With a fork, break up some of the potatoes. Add the canned milk and warm through. If necessary, thicken with instant potato buds or flakes. May not be necessary, depends of potatoes.
For non vegetarians use chicken broth, or ham stock, instead of the water and veg. cube. Use crisp bacon instead of imitation bacon bits.
Serves 4
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 09-29-94