Recipe information
Yield
Serves 4 to 6
Ingredients
2
strips bacon
1
/3 cup chopped onion
2
cups diced raw potatoes
1
/2 cup sliced fresh carrots
2
cups boiling water
1
1/2 teaspoons salt
1
/4 teaspoon ground sage
1
/8 teaspoon ground black pepper
1
/4 teaspoon paprika
1
teaspoon dried parsley flakes
2
tablespoons flour
2
cups milk
Need to make a substitution?
Preparation
Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon. Add onion and sauté until limp. Add potatoes, carrots, boiling water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings. Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon and sprinkle over the soup.