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Ingredients
- 6 x Strips bacon, diced
- 1 lrg Onion, diced
- 6 med Potatoes, diced
- 3 x Celery ribs, diced
- 2 x Carrots, cleaned and diced
- 3 c. Water
- Â Â Salt
- Â Â Pepper
- 2 c. Lowfat milk
- 2 c. Light cream
Directions
- Fry bacon on high heat until brown, reduce heat to medium. Add in onion. Braise for 10 min. Remove from heat, set aside. Place potatoes, celery, carrots, and water in large pot. Add in salt. Bring to boil. Lower heat and simmer 30 min. Remove lid to evaporate most of the water last 10 min of cooking. Place half potato mix and 2 c. lowfat milk in blender.
- Puree until smooth. Return mix to rest of soup in pot. Stir in light cream, add in more salt and pepper, heat over medium heat, stirringoccasionally, about 15 min. You can add in clams to this soup to make excellent New England Clam Chowder.
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