Title: Potato Soup - Vegetarian
Categories: Soup
Yield: 4 Servings

8	lg	Or more red potatoes, cubed
O	R 4	lg baking potatoes
:	2 m	d Onions, diced
:	2	Stalks of celery, diced
:	1 m	d Carrot, sliced
:	1 t	b Butter or margarine
:	1	Knoor Veg Boullion Cube
:	3 c	Water
:	12 o	z Can evaporated milk

: 3 tb Baco bits ds Salt to taste ds Pepper to taste Instant potato buds or flake If necessary for extra Thickening

Slowly wilt celery and onion in butter over med heat. Add potatoes, carrot, veg. cube and approximately 3 cups of water (enough water to just cover top of potatoes) in 3 quart sauce pan. Bring to a moderate boil and then lower heat to low for 35 to 45 mins. Add bacos and cook another 10 mins. With a fork, break up some of the potatoes. Add the canned milk and warm through. If necessary, thicken with instant potato buds or flakes. May not be necessary, depends of potatoes.

For non vegetarians use chicken broth, or ham stock, instead of the water and veg. cube. Use crisp bacon instead of imitation bacon bits.

Serves 4

From: Serge Cyr Date: 15 Dec 96 National Cooking Echo Ä

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