Good to the last spoonful.
Potato Soup (serves 4)8-10 slices of bacon, cooked crisp and crumbled, reserve 2 tablespoons of drippings
1 small onion, finely diced
1 rib of celery, finely diced
1 carrot, finely diced
2 cloves of garlic, minced
1 t dried basil
3 T flour
3 cups chicken broth
2 potatoes cut into small cubes
dash of hot sauce (optional)
1/2-1 cup cream (milk can be used, but will result in a thinner soup)
Garnish with sour cream, cheddar cheese, chopped chives, and crumbled bacon if desired.
Cook bacon until crisp, remove from pan and crumble. Reserve 2 tablespoon of bacon drippings and saute onion, celery, and carrot until onion is translucent. Add garlic, seasoned salt, and basil. Add flour and stir to make a paste. Gradually stir in chicken broth a little at a time to incorporate into vegetable mixture. Bring to a boil and add potatoes. Reduce heat and cook until potatoes are tender. about 20- 30 minutes. Remove from heat and stir in cream, hot sauce, and bacon. Garnishes can be added, if desired.