Ingredients:
6 slices of bacon
6 med. potatoes, peeled and cubed (about 6 cups)
2 cups chopped onions
2/3 cup chopped celery
2 lg. carrots, chopped
1-2 cloves garlic, chopped (optional)
1 cup water
1 1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 cup flour
1/2 pint of whipping cream
snipped chives
4 cups milk
Directions:
In a large pan fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, garlic, water, salt, sugar, salt, pepper into bacon drippings. Cook covered until veggies are tender (20-25 minutes). Combine flour and 2 cups milk until thoroughly blended in a pot. Add potato mixture along with remaining milk. Cover over medium heat, stirring occationally until mixture is thickened (10-15 min). Stir in cream and crumbled bacon, heat through. Garnish with chives.
Makes about 10 cups.
Notes
You can add velveeta cheese to this to make it cheezier. Add right before adding bacon.
