Fall Potato Soup Recipe

10–12 small new red potatoes, or 4–5 medium-size
1 carrot, grated
1 rib celery, finely chopped
1/4 onion, finely chopped
2 tablespoons margarine
1 tablespoon bacon grease
1 teaspoon flour
1 14-ounce can chicken broth
1 cup milk
Salt and pepper to taste

Steam potatoes until very tender. Peel and cut into bite-sized pieces when cool. Saute carrot, onion and celery in the margarine until crisp tender. Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth. Add potatoes and stir until mixture is lump-free. Heat until ready to boil, but not boiling. Serve topped with grated cheddar cheese and chopped green onions.

Tips From Our Test Kitchen: For a decadent treat, top with crumbled bacon. Omit the bacon and bacon grease for a lower fat version.