Monday, September 28, 2009

Potato Soup


5 cups water / 1/3 cup butter
1 tbsp. parsley flakes / 5 rounded tsp. chicken bouillon
1 tablespoon salt / pepper to taste
6 potatoes, peeled & cubed / 1 stalk celery ~ sliced
2 onions, chopped OR 1 to 3 onion cubes
1 to 3 carrots, peeled and diced or grated (large)
1 13-ounce can evaporated milkcrumbled bacon

CROCK POT METHOD: Put all ingredients except evaporated milk into crock-pot. Cook on high 4 hours or on low for 8 hours. Add milk last 2 hours.

STOVE-TOP METHOD (faster): Put water, butter, parsley flakes, bouillon, salt and pepper into large pot and get heating while you prepare the potatoes. When you put them in the boiling water, start timing: boil 20 min. if your potato chunks are larger, 15 if they're small. (Just check for doneness.) Add celery as soon as you have it chopped (not after the potatoes are done, but as shortly as possible after putting in the potatoes), and then the grated carrots. Then put in the bacon. If you like a thick soup, when the potatoes are done, mix about 1/2 cup of cornstarch with enough cold water to make it pourable, and slowly stir that into the boiling soup. It will thicken quickly and then pour in the can of evaporated milk.