Ingredients Jump to Instructions ↓

  1. 12 bacon strips, diced

  2. 2 medium onions, chopped

  3. 6 celery ribs, silced

  4. 12 medium potatoes, peeled and cubed

  5. 1/3 cub butter

  6. 1 cup all-purpose flour

  7. 8 cups milk

  8. 2 medium carrots, shredded

  9. 1 tablespoon salt

  10. 1 teaspoon

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons dripping. Saute onions and celery in the reserved drippings until tender; drain. Meanwhile, place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in millk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add onion mixture, potatoes, carrots, salt, and pepper. Cook for 10 minutes or until heated through. sprinkle with bacon.


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