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Welcome to Noreen’s Kitchen!
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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
2 to 3 pounds potatoes, peeled & diced 2 cups celery, diced 2 cups onion, diced 2 cups carrot, diced 1/2 pound bacon, cooked & crumbled | Bacon drippings from cooking bacon 4 cups water 4 cups chicken stock Salt and pepper to taste |
Step by Step Instructions
Cook carrot, celery and onion in the bacon drippings until onion is slightly translucent and begins to soften.
Add potatoes to the pot and stir well.
Pour water and chicken stock into the pot and stir well.
Bring to a simmer and continue to cook for 20 minutes or until the potatoes are soft but not mushy and the vegetables are cooked through.
At this point if you like, you can do what Judy does and add some noodle style dumplings and allow them to cook in the simmering broth to thicken the soup.
Add the crumbled bacon to the soup and stir well.
Serve and enjoy!
NOTE: If you prefer a creamier soup, add 2 cups of heavy cream or half and half to the soup when it is off the heat and stir through.
ENJOY!
Judy's Potato Soup
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