This is a hearty and great soup for the cooler weather! Nice and filling! I serve a hot loaf of French/Italian bread with this. Yummy! T & T

Potato and  Bacon Soup

1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. butter
2 med. sized red or white potatoes, peeled and cut into cubes
(I used 4 reg. size potatoes and cubed them)
2 tbsp. chopped parsley – did not use
1 can chicken broth
2 c. milk
1/3 lb. bacon, fried and crumbled
1-1/2 tbsp. cornstarch, mixed with 3 tbsp. water – did not use (I used potato buds to thicken.)
Salt and pepper to taste
 
In a 3 quart pan over medium heat, cook onion and celery in the butter until onion is soft, then add potatoes, the parsley and broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender. Stir in milk and cook, cover until soup bubbles and thickens slightly. I added the bacon before serving. Season to taste with salt and pepper. Serve hot and garnish with parsley and butter.

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