Kathy's Potato Soup Recipe

Ingredients

5 lb potatoes-cubed
2 large onions-minced
1 large carrot-sliced thin
1 lb bacon
1/4 cup flour
1 qt cream or half-and-half
1 salt
1 pepper


Directions

Boil potatoes, onion and carrot in water until tender
(about 20 minutes) While vegetables are boiling fry
bacon (reserving grease). Remove bacon from pan, add
flour and stir to form a paste. Add cream and stir
until blended and cream starts to thicken. Add to
vegetables and stir until well blended and thick.


Servings: 8 servings

 

 

Kathy's Potato Soup Recipe brought to you by Recipe Ideas


Categories: Potato; Soup; Vegetable


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It is possible to track the history of written recipes back into antiquity, in truth as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these early cook books were just primitive hieroglyphic instructions for food preparation.

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For the decades that followed, the wealthy families of the West tried to lay on the most extravagent banquests, and consequentially the best cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them.

The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books.

Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on the site you are now reading.

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We hope you enjoy this Kathy's Potato Soup recipe.

 


Kathy's Potato Soup Recipe, one of many tasty recipes brought to you by Recipes Ideas




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