Categories: Soup

Ingredients

• 1/2 lb. bacon, diced
• 1 onion, diced
• 2 stalks celery, diced
• 8 cups water
• 1/4 cup chicken soup base
• 4 cups milk
• 6 potatoes, peeled and cubed
• 1 tsp. pepper
• 1/2 tsp. dill weed
• 1/4 cup butter, softened
• 1/2 cup all-purpose flour

Directions

1. In a Dutch oven over medium heat, cook bacon and onion until bacon is crisp. Add celery and cook for about 10 minutes over medium-low heat; drain. Stir in water and soup base; bring to a low boil. Add milk, potatoes, pepper and dill week; cook until potatoes are soft, about 15 minutes. To thicken, blend butter and flour in a bowl; add one cup hot soup broth and mix well. Add to soup and stir well; cook and stir until thickened.

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