Fall Potato Soup
Fall Potato Soup is an moderately easy dinner. Made with 10 to 15 small or 4 to 5 medium red potatoes, 1 carrot, grated, 1/2 onion, finely chopped, 1 rib celery, finely chopped and 1 tbsp. bacon grease, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Steam potatoes until very tender.
Peel and cut into bite size pieces when cool.
Saute carrot, onion and celery in the margarine until crisp tender.
Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth.
Add potatoes and stir until mixture is lump free.
Heat until ready to boil, but not boiling.
Serve topped with grated cheddar cheese and chopped green onion.
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