Hot Potato Soup

Even though the summer heat is sneaking into our weather pattern, I still enjoy a bowl of potato soup. It is a comfort food with a comfortable budget cost. Fresh garlic bread, although it adds to the carb cost for that day’s diet, is always a tasty addition. A simple salad can round out the meal.

Hot Potato Soup

1/4 cup bacon drippings
1 cup chopped onion
½ cup chopped celery
1/3 cup all-purpose flour
3 cups chicken broth
3 cups milk
4 cups peeled, finely diced new potatoes
1 cups grated Swiss cheese (Mild or sharp cheddar is a good alternative)
1 teaspoon powdered mustard
1 teaspoons salt
1/8 teaspoon pepper

In a large kettle, heat bacon drippings. Saute onion and celery, until soft. Blend in flour over medium heat until golden brown. Stir in chicken broth and milk. Add potatoes, stirring until soup bubbles and thickens slightly. Simmer 10 to 15 minutes or until potatoes are tender. Stir in cheese one handful at a time until melted and smooth. Season with mustard, salt, and pepper. Serve with a sprinkle of crispy bacon pieces and finely chopped parsley.

(For an interesting taste treat, try using baked potatoes instead of raw ones. Just cut down the simmering time as the potatoes are already tender!)

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