Ingredients (serving for two):
- 1 medium-sized potatoes, chopped into small chunk
- 6 bacon strips or 3 trips of Prosciutto
- 1 tbsp gluten-free margarine or butter (e.g. Becel original)
- 1 clove garlic
- 1 stalk celery
- 1 tsp corn starch
- 2 cups milk
- 1 cup water
- sprigs of salt and parsley
Preparation:
- Bake bacon in oven at 425F until crispy. Turn once.
- Melt butter in a pot on medium heat. Saute garlic until aroma comes out. Add celery and stir for 1 minute. Mix in corn starch. Add milk, water, and pototato. Turn the heat to medium high. When soup bubbles, turn heat down and simmer for 30 minutes.
- Add salt and parsley to taste.
- 1 medium-sized potatoes, chopped into small chunk
- 6 bacon strips or 3 trips of Prosciutto
- 1 tbsp gluten-free margarine or butter (e.g. Becel original)
- 1 clove garlic
- 1 stalk celery
- 1 tsp corn starch
- 2 cups milk
- 1 cup water
- sprigs of salt and parsley
Preparation:
- Bake bacon in oven at 425F until crispy. Turn once.
- Melt butter in a pot on medium heat. Saute garlic until aroma comes out. Add celery and stir for 1 minute. Mix in corn starch. Add milk, water, and pototato. Turn the heat to medium high. When soup bubbles, turn heat down and simmer for 30 minutes.
- Add salt and parsley to taste.
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