Recipe - Grandma Kuhls German Potato Green Bean Soup

3 sl Bacon; but see note*
3 lg Idaho potatoes; (or more
small) peeled, quartered,
cut or sliced up
1 small Onion; chopped
2 Stalks celery; chopped
(optional)*
1 Clove garlic; minced
1 cn Evaporated milk; regular
size, not sm
1 cn Green beans with juice
Salt and pepper; to taste
Vinegar

*This is best if you cut the bacon off the front of the package (the part
that shows the lean), what would amount to about 23 slices total but which
includes a good part of lean.

If you use celery, a few of the tender inside celery leaves coarsely
chopped are good in the soup also.

Dice the bacon. You can prefry the bacon, but the original recipe calls for
using it without frying. Put the bacon, potatoes, green beans (can add
these with the evaporated milk, but they're ok at this point also), onion,
celery, and garlic in a soup pot. Add water barely to cover. Bring to boil
and simmer until the potatoes are done.

Pour in the evaporated milk. Salt and pepper to taste. Cook until heated
through (don't boil).

Put a teaspoon to a tablespoon of vinegar (depending on the size of the
bowl and your taste) in the bottom of each soup bowl. Ladle in the soup.
(This curdles the soup slightly, but not to mind, this tastes great.)

Recipe by: Mitch

Posted to TNT Prodigy's Recipe Exchange Newsletter by MJSpence@aol.com
on Nov 2, 1997