Cream of Potato Soup
2 medium potatoes, cooked
2 T. celery, finely chopped
2 T. onion, finely chopped
1 strip bacon
2 T. butter or margarine
2 T. flour
½ t. salt
2 c. milk
1. Wash potatoes and cut into quarters.
2. Heat 1 inch of salted water (1/4 t. to 1 c. water) to boiling. Add potatoes. Cover and heat to boiling; cook until tender (about 20 minutes). Be careful not to overcook potatoes; they should not be mushy.
3. Drain water. Cool. Peel skins off. Cut into ½ inch cubes.
4. Cut strip of bacon into ½ inch pieces. In a small skillet, cook bacon. Add onion and celery and sauté until tender. If necessary, add 1 t. of butter or margarine. After cooking drain off any excess fat.
5. In a saucepan, melt the butter over low heat.
6. Add flour and stir well. Cook until the mixture is smooth and bubbly.
7. Remove pan from heat. Gradually stir in the milk, salt, and pepper.
8. Return to low heat. Cook, stirring constantly to prevent lumps, until mixture thickens and boils.
9. Add cubed and cooked potatoes, bacon, onion, and celery. Simmer about 5 minutes.
10. Serve while warm.
Tips:
*For added flavor, in step three, try adding a little ground thyme, rosemary leaves, or other savory seasonings.
*Before serving, garnish indidual servings with a pat of butter or a cheese of your choice (remember to choose a cheese that will taste good with your seasonings. If you choose Italian herbs, choose a cheese like mozzarella, parmesan, or both!)