Potato Soup From Linda 4 slices bacon diced-cook until crisp Saute in butter or bacon drippings 1 cup chopped onion 2 stalks celery-chopped 2 large russet potatoes-peeled and cubed 1 cup chicken stock Cook 20 minutes or until tender Use a blender, food processor or hand blender to make smooth Add 2 cups milk and ¼ cup parsley Add 3 oz cream cheese Heat and stir until cream cheese blends in |
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