Potato Soup

Ingredients

• 4 slice bacon, chopped
• 2 cup sliced green onions or leeks, tops and all
• 1 Tbsp flour
• 1 can 10 1/2 oz condensed beef broth
• 1½ cup water
• 3 cup peeled and cubed potatoes
• ½ tsp optional chervil
• 1 tsp salt
• ½ tsp coarsely ground pepper
• 2 cup milk

Method

1. Cook the bacon until very crisp. Drain off all but 1 1/2 tablespoons fat; add the onions and cook slowly until soft but not brown. Stir in the flour.
2. Stir in the beef broth, water and cubed potatoes. Bring to a boil; cover and simmer 50 minutes.
3. Add the chervil, salt and pepper; simmer 10 minutes. Stir in the milk and reheat; do not boil. Serve hot.

Notes

"Gold Star recipe from our Home Service Department." An old-fashioned favorite. Makes about 8 1-cup servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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