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964570 -- MICROWAVE POTATO SOUP
4 strips bacon
2 c. potatoes (Idaho), cut into 1/2
inch cubes
1/4 c. onion, chopped
1/4 c. celery, chopped
1/2 c. water
1 tsp. salt
2 tbsp. flour
1 c. milk
1 (14 1/2 oz.) can chicken broth
1 tsp. parsley, chopped
Pepper to taste
Microwave bacon on High until crisp. Crumble and set aside. Combine potatoes,
onion, celery, water and salt in a 2-quart casserole. Cover with a tight
fitting lid or plastic wrap. Microwave on High for 10 to 12 minutes or until
vegetables are tender. Mix flour, milk, chicken broth, and parsley until
smooth. Stir into potatoes. Microwave, uncovered, on High for 15 to 20 minutes
or until desired thickness. Stir occasionally during cooking. Garnish with
bacon.
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