Potato Soup

• 8 c. rounding diced potatoes
• 6 c. water
• 1 c. diced onion
• 1 1/2 c. diced celery
• 1 Tbsp. chopped parsley
• 2 c. diced carrots
• 1/3 c. whole wheat flour
• 1 c. evaporated milk
• 8 slices diced, cooked bacon, crumbled
• 6 envelopes George Washington golden seasoning
• 1/8 tsp. nutmeg
• 1 tsp. basil
• 1 tsp. rosemary
• 1/2 tsp. Morton Nature's seasoning
• 3 Tbsp. bacon drippings

1. Put
2. 6 cups water in soup kettle; add diced potatoes, onion, celery, parsley and carrots.
3. Add Nature's seasoning, nutmeg, rosemary, basil and bacon drippings.
4. Bring to boil; cook until tender.
5. Use potato masher to crush vegetables, but leave some chunks.
6. Slowly add milk.
7. Add bacon.
8. Take some broth in bowl, add flour.
9. Stir until blended.
10. Add to soup to thicken.

rounding diced potatoes, water, onion, celery, parsley, carrots, whole wheat flour, milk, bacon, golden seasoning, nutmeg, basil, rosemary, bacon drippings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672296 (may not work)