Thick, creamy potato soup


8 tsp. chicken bouillon granules
8 c. water
4 to 5 stalks celery, chopped thinly
1 medium onion, chopped
6 to 8 potatoes, chopped or 1 bag frozen hash browns
1 c. milk
1/2 c. flour
1/4 c. milk
6 to 8 slices bacon, crumbled or 1/2 can
1 c. shredded cheese
3 green onions, chopped

In large stock pan, add bouillon granules and water. Bring to a slow boil. Add celery, onion and potatoes. Let cook until vegetables are tender (approximately 20 minutes). Add 1 cup of milk. In a separate bowl, mix together flour and 1/4 cup milk; should be smooth. Slowly mix flour mixture into soup, continually stirring. Add bacon to soup.

When serving soup, garnish with a spoon of cheese and green onion.

jackie austin