Tuesday, September 20, 2011
Late summer when the weather starts to cool off my mind wanders to this recipe. An old time family favorite, this recipe is loosely adapted from the New Laurel's Kitchen.
Serves 6-8 hungry people
To a large soup pot add,
1 bunch of celery, diced
1 onion, diced
4 cups diced potato
Add 1 tablespoon of salt and water to cover simmer until the potatoes are almost cooked and 2 cups of fresh raw corn off the cob (canned or frozen if you don't have fresh)
While the potatoes are cooking make a white sauce with 1 stick of butter, a half cup of flour and 3 or 4 cups of milk. Add the white sauce to the soup. be careful not to boil. Add salt and pepper to taste. Add diced cooked crispy bacon.