Miss Mary’s Potato Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 1/2 lb. bacon, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 8 cups water
  • 1/4 cup chicken soup base
  • 4 cups milk
  • 6 potatoes, peeled and cubed
  • 1 tsp. pepper
  • 1/2 tsp. dill weed
  • 1/4 cup butter, softened
  • 1/2 cup all-purpose flour

Directions

  1. In a Dutch oven over medium heat, cook bacon and onion until bacon is crisp. Add celery and cook for about 10 minutes over medium-low heat; drain. Stir in water and soup base; bring to a low boil. Add milk, potatoes, pepper and dill week; cook until potatoes are soft, about 15 minutes. To thicken, blend butter and flour in a bowl; add one cup hot soup broth and mix well. Add to soup and stir well; cook and stir until thickened.

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