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Cutlass Potato Soup




Source of Recipe


Bon Appetit magazine


Recipe Introduction


posted by Cynthia Bowan on Send in the Clones. Cutlass Motor Lodge, Antigo, Wisconsin.


List of Ingredients




5 slices bacon
2 T. butter
3 medium-large boiling potatoes, peeled, chopped
4 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 T. cornstarch
1/2 c. cold water

Recipe



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 slghtly 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.