Potato Soup

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  • 4 or 5 slices of bacon
  • 1 medium onion, chopped
  • 6 medium potatoes, peeled and sliced
  • 1 carrot, grated
  • 2 (10-14 oz.) cans chicken broth
  • 2 s milk
  • 1/4 corn starch
  • 3/4 water
  • 2 teaspoons parsley flakes
  • salt and pepper to taste


In 6 to 8 quart pot, brown bacon and onion. Add potatoes, carrot and enough water to cover. Bring to boil. Add chicken broth and boil until potatoes are tender. Add milk and return to simmer. Blend cornstarch with water and add to soup. Stir in parsley, salt and pepper. Mixture will thicken in 3 to 5 minutes. Remove from heat and serve.
Sue Coler
Canfield, Ohio

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