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"Fife-fattening" Tater Soup

Posted by: JohnnyPaul on 03/31/97 16:27:55 CST

1/2 Pound Bacon
6 green onions, finely chopped
2 large leeks, chopped (optional)
6-8 good sized taters, washed and cubed
32 oz. Chicken broth...canned or home made
2-4 Carrots, washed and cut in 1/2" pieces
1 tbs chopped garlic.
1 tbs. Olive oil or butter
2 tbs. Ky Kernel or some other seasoned flour

Cut the carrots and taters and put them on to boil in the broth + 1 cup water about 20 min. after boiling commences. Cook bacon in large heavy skillet and drain all but 1 tbs. fat, leaving the good brown bits. To the 1 tbs of bacon drippings, add 1 tbs oil or butter and combine green onions, leeks and garlic in skillet...cook till translucent or slightly browned....now sift in flour and brown it. Add bacon, onion-leek-flour mixture to the boiling vegetables, stir, stir, stir...Rinse the skillet with the 2 cups of milk and add to boiling pot. Cover the pot and reduce heat to simmer while watching TAGS...This should thicken up fairly well...Serve with cornbread or a good crusty bread.

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