Title: Jim's Potato Soup
Categories: Soup
Yield: 8 Servings

1/2	c	Celery; diced
1/3	c	Carrots; diced
1/4	c	Onion; diced
2	tb	Butter/margarine
2	tb	Flour
1	qt	Milk
2	x	Bouilion cubes, chicken
2	tb	Parsley, fresh; minced
1/2	ts	;salt
1/2	ts	Pepper, cayenne
6	md	Potatoes; peeled & cooked
		Chives
		Cheese, cheddar; shredded
		Bacon bits; optional

In a 3 quart Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillion, parsely, salt, seasoned salt, and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

From: Margaret Young Date: 14 Dec 96 National Cooking Echo Ä

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