Potato soup PDF Print E-mail

Potato Soup

5 large potatoes, cut into large cubes
1 large carrot, grated
1 large onion, chopped
1 stick celery, chopped
Salt and pepper to taste
3 strips bacon, cut fine
1 large can Pet milk
1/2 cup fresh milk

Boil potatoes, carrot, onion, celery, salt, pepper and bacon until potatoes fall apart. Crush with potato masher until only tiny lumps remain. Add one large can Pet milk and 1/2 cup fresh milk. Heat through, but do not boil.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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