Country Potato Soup
Makes 4-6 servings
Ingredients
8 slices lean bacon
1/4 cup chopped celery
1/2 cup chopped onion
2 medium potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2-1/2 cups water
1 bay leaf
1/2 tsp salt
1/4 tsp grated nutmeg, rounded
1/4 tsp dried marjoram, rounded (optional)
1/4 tsp celery salt
1/4 tsp black pepper
1 cup milk
1 TB Worcestershire sauce
2 TB finely chopped parsley
Directions
Chop the bacon coarsely. In a deep soup kettle, sauté the bacon, celery, and onion over medium heat until the onion is golden, about 5 minutes. Add the potatoes, water, and seasonings; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes, or until potatoes are tender.
Mash potatoes slightly, about one-quarter of the cubes should still be whole. Remove the bay leaf. Add the milk, Worcestershire sauce, and parsley, and bring again to the boil. Serve hot.
Recipe courtesy of Cooking from Quilt Country, by Marcia Adams
Makes 4-6 servings
Ingredients
8 slices lean bacon
1/4 cup chopped celery
1/2 cup chopped onion
2 medium potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2-1/2 cups water
1 bay leaf
1/2 tsp salt
1/4 tsp grated nutmeg, rounded
1/4 tsp dried marjoram, rounded (optional)
1/4 tsp celery salt
1/4 tsp black pepper
1 cup milk
1 TB Worcestershire sauce
2 TB finely chopped parsley
Directions
Chop the bacon coarsely. In a deep soup kettle, sauté the bacon, celery, and onion over medium heat until the onion is golden, about 5 minutes. Add the potatoes, water, and seasonings; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes, or until potatoes are tender.
Mash potatoes slightly, about one-quarter of the cubes should still be whole. Remove the bay leaf. Add the milk, Worcestershire sauce, and parsley, and bring again to the boil. Serve hot.
Recipe courtesy of Cooking from Quilt Country, by Marcia Adams
