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Cutlass Potato Soup

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      Title: CUTLASS POTATO SOUP
 Categories: Soups, Potatoes
      Yield: 8 Servings
 
           Jim Vorehis
      5    Bacon slices
      2 tb (1/4 stick) butter
      3    Medium-large boiling
           -potatoes, peeled and
           -chopped
      4 md Celery stalks, chopped
      1 lg Carrot, chopped
    1/2 md Onion, chopped
      3 c  Water
      2 ts Salt
    1/8 ts Freshly ground pepper
      2 c  Milk
      2 tb Cornstarch dissolved in 1/2
           -cup cold water
 
  Fry bacon in heavy large saucepan over medium-high heat until crisp.
  Remove with slotted spoon; drain on paper towels. Crumble bacon and
  set aside. Pour off drippings. Melt butter in same pan over medium
  heat. Add vegetables and cook until slightly softened, stirring
  occasionally, about 15 minutes.  Add bacon, water, salt and pepper.
  Cover and simmer until vegetables are tender, about 20 minutes.  Add
  milk and heat through. Stir in dissolved cornstarch and cook until
  soup thickens, about 5 minutes. Serve immediately.
  
  Cutlass Motor Lodge - Antigo, WI.
  
  Posted by Jim Vorheis. Courtesy of Fred Peters.
 
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