Cutlass Potato Soup
* Exported from MasterCook *
CUTLASS POTATO SOUP
Recipe By : Bon Appetit Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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5 slices bacon
2 tbsp butter
3 med-lg boiling potatoes -- peeled and chopped
4 med celery stalks -- chopped
1 lg carrot -- chopped
1/2 med onion -- chopped
3 c water
2 tsp salt
1/8 tsp freshly ground pepper
2 c whole milk or cream
2 tbsp cornstarch
1/2 c cold water
Fry bacon in heavy large saucepan over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Crumble bacon and set aside. Pour off drippings. Melt butter in same pan over medium heat. Add vegetables and cook until slightly softened stirring occasionally, about 15 minutes. Add bacon, 3 c. water, salt and pepper. Cover and simmer until vegetables are tender, about 20 minutes. Add milk and heat through. Dissolve cornstarch in 1/2 c. cold water. Stir into soup and cook until soup thickens, about 5 minutes. Serve immediately.
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NOTES : From Cutlass Motor Lodge, Antigo, Wisconsin. Great on a winter night with homemade whole wheat bread. The best recipe for potato soup I have ever tried. I found it in Bon Apetit in the early 1980's.
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