*  Exported from  MasterCook  *
 
                            CUTLASS POTATO SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Jim Vorehis
    5                    Bacon slices
    2       tb           (1/4 stick) butter
    3                    Medium-large boiling
                         -potatoes, peeled and
                         -chopped
    4       md           Celery stalks, chopped
    1       lg           Carrot, chopped
      1/2   md           Onion, chopped
    3       c            Water
    2       ts           Salt
      1/8   ts           Freshly ground pepper
    2       c            Milk
    2       tb           Cornstarch dissolved in 1/2
                         -cup cold water
 
   Fry bacon in heavy large saucepan over medium-high
   heat until crisp. Remove with slotted spoon; drain on
   paper towels. Crumble bacon and set aside. Pour off
   drippings. Melt butter in same pan over medium heat.
   Add vegetables and cook until slightly softened,
   stirring occasionally, about 15 minutes.  Add bacon,
   water, salt and pepper. Cover and simmer until
   vegetables are tender, about 20 minutes.  Add milk and
   heat through. Stir in dissolved cornstarch and cook
   until soup thickens, about 5 minutes. Serve
   immediately.
   
   Cutlass Motor Lodge - Antigo, WI.
   
   Posted by Jim Vorheis. Courtesy of Fred Peters.
  
 
 
                    - - - - - - - - - - - - - - - - - -