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Potato Carrots Soup

Ingredients

  • 6 med. potatoes, peeled and sliced
  • 2 carrots, peeled and diced
  • 6 ribs celery, diced
  • 2 qts. water
  • 1 onion, chopped
  • 6 tbsp. margarine
  • 6 tbsp. flour
  • 2 tsp. H.M.S.S.
  • 1/2 tsp. pepper
  • 1 1/2 cups milk
  1. Cook potatoes, carrots and celery in the water (large kettle) until tender, about 20 minutes. Drain, reserving liquid. Set vegetables aside.
  2. In same kettle, saute onion in margarine. Stir in flour, H.M.S.S. and pepper. Gradually add milk, stirring, until thickened. Stir in the vegetables.
  3. Add the reserved liquid. Garnish with bacon bits.

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