Ingredients
4 slices bacon (uncooked), cut up
3 potatoes, peeled and chopped
1 c. chopped onion
1/2 c. chopped carrots
1/2 c. chopped celery
4 c. milk
2 tsp. salt
2 Tbsp. flour
1/4 tsp. pepper
1 c. sour cream
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In a large saucepan, cook bacon until crisp. Drain, reserving 3 tablespoons of drippings in pan. Set bacon aside. Add potatoes, onion, carrots and celery to bacon drippings. Cover and cook over low heat about 20 minutes or until potatoes are tender, stirring occasionally. Stir in milk and spices. Bring to a boil. Stir together the sour cream, flour and paprika; gradually stir in about 1 cup of the hot mixture into sour cream mixture. Return to remaining hot mixture in saucepan. Cook and stir just until mixture bubbles. Top with bacon pieces; serve immediately.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups