Cutlass Potato Soup
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Scan day: 17 February 2014 UTC
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Description: Calls for bacon, carrot, onion, cornstarch and celery. Serves eight.
RecipeSource: Cutlass Potato Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * CUTLASS POTATO SOUP Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Jim Vorehis 5 Bacon slices 2 tb (1/4 stick) butter 3 Medium-large boiling -potatoes, peeled and -chopped 4 md Celery stalks, chopped 1 lg Carrot, chopped 1/2 md Onion, chopped 3 c Water 2 ts Salt 1/8 ts Freshly ground pepper 2 c Milk 2 tb Cornstarch dissolved in 1/2 -cup 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, water, salt and pepper. Cover and simmer until vegetables are tender, about 20 minutes. Add milk and heat through. Stir in dissolved cornstarch and cook until soup thickens, about 5 minutes. Serve immediately. Cutlass Motor Lodge - Antigo, WI. Posted by Jim Vorheis. Courtesy of Fred Peters. - - - - - - - - - - - - - - - - - -
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