Potato Soup Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients ½ cup butter 3 ounces carrots, finely chopped 3 ounces celery, finely chopped 3 ounces onions, finely chopped 2 quarts chicken stock 32 ounces potatoes, cubed 1 teaspoon parsley 1 teaspoon thyme 1 teaspoon salt ½ teaspoon pepper 5 ounces bacon, fried and crumbled 1 quart milk 1 -2 cup potato flakes Directions Melt butter in soup pot. Sweat carrots, celery, and onions until soft. Add chicken stock, potatoes, parsley, thyme, salt, and pepper. Simmer 20 minutes, or until potatoes are medium soft. Add bacon and milk. Heat through. Add enough potato flakes to bring to desired consistency.