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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