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Categories:Viewed: 32 - Published at: 9 years ago
Ingredients
- 2 stalks celery, thinly sliced (about one cup)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 (14 ounce) can chicken broth
- 2 cups diced potatoes (1/2 inch square pieces)
- 12 cup diced onion
- 1 12 cups milk (*)
- 1 cup half-and-half (whole milk may be substituted for the 1 1/2 cups milk and 1 cup half-and-half)
- 4 slices bacon, crisp-cooked and crumbled (optional)
- milk (optional)
- salt and pepper
Method
- In a saucepan saute celery in butter over medium heat until tender (about 5 minutes).
- Stir in flour until combined.
- Stir in broth, bring to a boil, stirring constantly.
- Add potatoes: return to boil, reduce heat: simmer, uncovered, 15 minutes or until tender.
- Slightly mash potatoes then stir in milk, half and half, and bacon.
- Heat throughly.
- If desired thin with additional milk.
