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Cream of Potato Soup

1/2 lb Butter
1 1/2 Ribs celery; diced fine
1 md Carrot; diced fine
1/2 md Onion; diced fine
1 1/2 c Flour
3 c Water
3 c Milk
Salt; (to taste)
Pepper; (to taste)
1/2 lb Bacon; cooked and diced
1 lb Potatoes; cooked and diced


In a heavy saucepan or Dutch oven, melt butter, saute celery, carrots, and onion until tender. With a wire whisk, slowly add flour to make a roux (it will be very thick). Cook and stir until roux bubbles, but don't brown. While stirring with a wire whisk, add water to make a smooth sauce, then add milk, salt, pepper, bacon and potatoes.

Makes 8 cups.


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