Serves: 6 (or just four, if serving hungry SOUP fans!)
Because I was planning to use the ‘veggie water’ IN the soup, I made sure vegetables were washed very well before preparing them.
- 8 large potatoes, peeled and cubed.
- 3 long carrots, peeled and sliced into 1/4″ pieces.
- 2-3 large stalks of celery, sliced into 1/4″ pieces.
- 1 large onion, diced.
- 1 teaspoon salt
- 4 cups water, for cooking
- 1/4 cup (1/2 stick) butter
- 1/4 cup flour
- 3 cups ‘veggie water’ which will be drained/saved from cooking the above vegetables.
- 2 cups milk
- Salt and pepper, to taste.
- 1/2 lb. bacon slices, fried to crisp and crumbled.
- Parsley (or dried parsley) to be used as garnishment.
- Peel and/or prepare potatoes, carrots, celery and onion. Put all together into large pot and cover with the 4 cups of water. Bring to boiling and then immediately lower heat to a simmer, cover, and let them cook only until they are ‘tender’.
- Drain water from veggies and save 3 cups of it. Set aside.
- In saucepan, melt butter. Stir (or whisk) in the flour until mixture is very smooth.
- Slowly add 3 cups of ‘veggie water’ and two cups of milk. Whisk until very smooth. Once it is smooth, I switch to a flat-edged spatula and stir constantly to keep any of this from burning on the bottom. Heat to boiling and cook for a minimum of two minutes to prevent this sauce from having a ‘raw flour’ taste.
- Pour this over the cooked (set aside) veggie mix, and stir gently. Adjust seasonings to how you prefer.
- When serving, add crumbled bacon pieces to each bowl of soup. Also, parsley flakes for those who like that.
Source Recipe: http://milkmaidrecipebox.blogspot.com