Tuesday, September 9, 2008

Potato Soup

Sauté the following:

½ lb. Bacon, cooked
1 ½ sticks celery
1 onion
¼ cup water

½ tsp salt
3-4 cups chopped potatoes
Add water until not quite covered. Bring to a boil, and simmer until cooked.

3 cups milk
1 cup half/half or cream
1 Tbsp. Cornstarch

Add 1 cup of Shredded Cheddar Cheese and stir.
Top with 1 additional cup of cheddar cheese, bacon bits, and parsley as desired and serve.