Fall Potato Soup - cooking recipe

Ingredients

10 to 15 small or 4 to 5 medium red potatoes
1 carrot, grated
1/2 onion, finely chopped
1 rib celery, finely chopped
1 Tbsp. bacon grease
1 14 oz. can chicken broth
2 Tbsp. margarine or butter
1 tsp. flour
1 c. milk
salt and pepper, to taste

Preparation

Steam potatoes until very tender.
Peel and cut into bite size 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 onion.