Sue Kamprath - Potato Soup

(Served at Immanuel Lenten Supper)

POTATO SOUP Section 1

3 large potatoes, diced (2 cups)

3 cups chicken broth

1 onion chopped (1 cup)

2 large carrots, sliced

1 Tb. parsley

1/2 tsp. basil

1/2 tsp dried dill weed

1/2 tsp. celery flakes

1/4 tsp salt

Section 2

2 cups half & half (1 pint)

4 Tb. butter

4 Tb. flour

2 Tb. bacon drippings + crumbled bacon

Combine Section 1 ingredients in large saucepan and bring to boil. Reduce heat, cover and simmer for 20-30 min. Remove from heat and mash.

In small pan, melt butter, add bacon drippings and flour. Add to soup mixture. Heat on low to thicken, add half & half and crumbled bacon. Cook 30 minutes, stir often to avoid curdling. Yield: 6 to 7 servings.