Potato Soup with bacon

Name: Potato Soup with bacon Recipe
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 12
Ingredients: 4 stalk medium (7-1/2 - 8 long) Celery raw sliced thin; 8 med Potato raw peeled and quartered; 1/2 cup Flour white; 1 med yellow onion diced; 2 lbs. Baby Carrots raw; 2 cans Carnation 2% low-fat evaporated milk; 1 lb. Smithfield hometown bacon *cooked till crisp and crumbled; 4 cans College Inn 40% Less Sodium Chicken Broth; 2 tsp Orrington Farms Ham Broth Base (optional); tap water enough to cover all ingredients

Minutes to Prepare: 10
Minutes to Cook: 180

Number of Servings: 12

Ingredients

4 stalk, medium (7-1/2" - 8" long) Celery, raw sliced thin8 med Potato, raw peeled and quartered1/2 cup Flour, white 1 med yellow onion diced2 lbs. Baby Carrots, raw 2 cans Carnation 2% low-fat evaporated milk 1 lb. Smithfield hometown bacon *cooked till crisp and crumbled4 cans College Inn 40% Less Sodium Chicken Broth 2 tsp Orrington Farms Ham Broth Base (optional) tap water, enough to cover all ingredients

Directions

Dice the celery and onion. In a large pot add the onion, celery, carrots, water, evaporated milk and bacon. Heat to boiling, then simmer for about 2 to 3 hrs. About 1/2 hr before the soup is finished add the potatoes peeled and quartered. When the Potatoes are tender and the soup is finished stir in the flour to thicken soup. Serve with rolls or bread.

Serving Size: Makes about 12 one cup servings

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 226.3
Total Fat: 4.9 g
Cholesterol: 16.7 mg
Sodium: 539.0 mg
Total Carbs: 35.8 g
Dietary Fiber: 5.0 g
Protein: 9.1 g

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