8 large potatoes
1 lb. Bacon
4 onions, chopped
1/2 gallon milk
1 clove garlic
3 tsp. Seasoned salt
1 1/2 tsp. Celery salt
1/2 tsp. Pepper
Method
Peel and boil the potatoes in water barely to cover. Sauté the bacon and drain
it well, reserving the fat.
Crumble the bacon and set it aside. Sauté the onions in
the fat. Heat the milk. Puree the cooked and drained potatoes and onions in a food
processor or blender.
Add them to the milk. Stir in the bacon and seasonings and
heat the soup through.
