Potato soup - vegetarian

Yield: 4 servings

Measure Ingredient
8 larges Potato, red; cubed
\N \N OR
4 larges Potato
2 mediums Onion; diced
2 \N Celery Stalks; diced
1 medium Carrot; sliced
1 tablespoon Butter or margarine
1 \N Knoor Veg Boullion Cube
3 cups Water
12 ounces Can evaporated milk
3 tablespoons Baco bits
\N dash Salt to taste
\N dash Pepper to taste
¼ cup Instant potato buds or flake
\N \N If necessary for extra
\N \N Thickening

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

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