We’ve got another soup recipe for you this week!

Cream of Potato Soup

5 lg. Chopped or shredded potatoes
½ c. chopped or shredded carrots
6 slices bacon, cooked and crumbled
1 c. chopped onion
1 c. chopped celery
1 ½ tsp. salt
¼ tsp. Pepper
2 c. milk
2 c. light cream
shredded cheddar cheese

Cook potatoes and carrots in boiling water until tender. Drain. Sauté bacon until crisp; drain and crumble. Sauté onion and celery in 2 tablespoons bacon fat. Add bacon, onion, celery, milk, cream, and seasonings to the cooked vegetables. Keep warm on stove for 30 minutes but do not boil. Garnish with cheese as you serve. Yield: 8 to 10 1-cup servings.


This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.