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Categories:
potatoes onion celery celery salt salt basil pepper parsley flakes chicken bouillon cubes water bacon all-purpose flour milk
Viewed: 120 - Published at: a year agoIngredients
- 5 med. potatoes, peeled, diced
- 1 sm. minced onion
- 1 stalk celery, minced
- 2 teaspoon celery salt
- 1 teaspoon seasoned salt
- 1 teaspoon dry whole basil
- 1/4 teaspoon pepper
- 2 tbsp. parsley flakes
- 2 chicken bouillon cubes
- 4 c. water
- 4 slices bacon
- 2 tbsp. all-purpose flour
- 1 1/2 c. lowfat milk
Method
- Combine first 10 ingredients in large Dutch oven.
- Bring to a boil.
- Cover - reduce heat.
- Simmer for 20 min.
- Fry bacon in large skillet.
- Reserve 3 Tbsp.
- grease in skillet.
- Crumble bacon and set aside.
- Add in flour to drippings in skillet.
- Stir till smooth.
- Cook 1 minute stirring constantly.
- Gradually add in lowfat milk.
- Cook over medium heat till thick and bubbly.
- Gradually stir gravy into potato mix.
- Simmer 15 min uncovered.
- Yields 2 qts.
