BARTHOLOMEW'S LOADED POTATO SOUP

2 cups coarely chopped celery

2 cups coarsely chopped white onion

2 cups 1-inch sliced carrots

3/4 teaspoon white pepper

2 quarts chicken stock

2 cups 1 1/2 inch cubed potatoe

1 cup whipping cream

1/2 cup flour, blended with 2 tablespoon butter.

In large pan combine vegetables, pepper and chicken stock. Boil until vegetables are tender; add potato and cream and simmer 15 to 20 minutes. Add some of the flour/butter mixture to thicken; all may not be needed. Simmer to cook flour. Correct seasonings and add salt if necessary. Serves 10 to 12.

JAN 8, 1986 New Era

MIMI'S POTATO SOUP

7 to 8 large red potatoes

2 cups milk

2 cups chicken broth, fresh or canned

1 cup (2 sticks) margarine

1/2 to 3/4 cup green onions, chopped

1/2 teaspoon seasoned salt

1/2 teaspoon salt

1/4 teaspoon (heaping) pepper, coarsely ground

1/2 cup grated sharp Cheddar cheese

1/2 cup Kentucky Kernel seasoned flour

1 1/2 cups cold water

1 tablespoon real bacon bits

Green onions and grated Cheddar for garnish

Peel potatoes and dice into bite sized pieces. Place in ekttle with just enough water to cover. Simmer until potatoes are soft. Mash

some of the potatoes to thicken soup. Add milk. Bring to a slow simmer. Add chicken broth, margarine, green onions, salts, pepper and cheese. Simmer over low heat for 45 minutes.

MIx four with water. Slowly pour into potato mixture, adding only enough to reach the consistency you desire. Ladle soup into serving bowls and garnish each bowl with bacon bits and additional grated cheese and chopped green onions.

Serves 8 to 10

Note: If soup is refrigerated after cooking, it may become too thick. If this happenes, use only hot water to thin. Additional chicken broth makes the soup too greasy.

Mimi Moberly, proprietor and chef, Mimi's Restaurant on Bardstown Rd.