Potato Soup

  • 4 cups chicken broth
  • 2 chicken-flavored bouillon cubes
  • 6 medium potatoes, peeled and diced
  • 1 onion, chopped fine
  • 2 sticks celery, diced
  • 1/2 cup green onion
  • 3 pieces of garlic
  • 4 slices bacon
  • 3 tablespoons bacon drippings
  • 2 tablespoons flour for roux
  • 1-1/2 cups milk
  • 1/2 cup parsley
  • 2 tablespoons Cajun Herbed spice seasoning
  • 1 teaspoon Cajun Blended seasoning

Boil potatoes cut small. Mix the 4 cups of the broth and chicken bouillon cubes together. Add onion, celery, green onion, garlic together in the broth. Fry bacon, use the drippings to make roux, not too brown. Combine the potatoes, broth, chicken bouillon, and seasoning, and simmer for five minutes. Add milk and roux. Add crisp bacon, crumbled. Add Cajun Herbed rice and Cajun Blended. Reduce heat. Simmer for 5 minutes. Add parsley and serve.

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.