Grandmas' Potato Soup
strips bacon, diced and fried crisp
medium onion diced
celery sticks diced
medium carrot diced
oil or bacon greese
cup ap flour
gallon whole milk
salt and pepper to taste
1Boil potatoes untill 3/4 done. Drain and cool. Fry bacon in skillet untill crispy.
2In the skillet you fried the bacon in; heat oil and saute onion,carrot and celery. Add flour and continue cooking. If necessary adjust flour and oil until smooth paste is formed(roux). Cook untill roux has turned a light golden brown. Add milk slowly whisking to keep smooth. Keep whisking and warming until mixture tightens up. Add salt and pepper to taste. Combine all ingredients and cook on low for 15-20 minutes or until warm.
3It is best to have your milk slightly warm instead of cool when making the roux. I like to add granulated garlic and smoked chipotle chili powder to the roux. Also a bit of your favorite shredded cheese and diced green onion never hurts.
Deanna Waggoner drwaggo - Sep 2, 2012
why the scrabled eggs? When do you add these?
jeremy getz craigg - Sep 2, 2012
I don't know, my Grandmother always put them in. You add them with the other ingredients after adding milk to the roux and cooking it until it tightens up. I always liked them in it thought it was a nice addition.
Barbara Pendley Barbee - Sep 2, 2012
Vert interesting recipe, I will try it just as soon as our weather cools off a bit. Just to hot for soups right now. Thank you for sharing this one! Hugs... Barb
Sharon Compton Sharon1669 - Oct 12, 2012
Why the eggs?
jeremy getz craigg - Oct 12, 2012
No reason that I know other than it tastes good thats just how grandma made it.