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Potato Soup VII
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Bacon and carrot potato soup: a delicious twist on a classic favorite.
Ingredients:
  • 1 pound bacon
  • 1 pound margarine
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 carrots, grated
  • 1 stalk celery, chopped
  • 15 potatoes, grated
  • 2 (12 fluid ounce) cans evaporated milk
  • 0.25 cup instant mashed potato flakes
  • salt and pepper to taste
Instructions:
  • Cut bacon into small pieces, then fry until crispy and set aside. Place potatoes in a large soup pot and cover with water; simmer. In a separate pan, sauté onions, garlic, celery, and carrots in butter until tender.
  • Add cooked vegetables and bacon to the tender potatoes, followed by the canned cream. Once the mixture starts to boil, gradually incorporate instant potatoes until reaching the desired thickness. Season with salt and pepper to taste.

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