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Carol Peterson, director of dining at the University of Northern Iowa, granted me permission to reprint two of the university’s soup recipes in this column. The recipes were included in a packet of soup recipes that Jody Meakins, of Meeker, sent me. Jody used to live near the university and attended teacher workshops there. She helped put me in touch with Peterson.

The soup recipes were collected by the Department of Residence at the university and home tested by UNI students, staff and friends. They were served in the Royal Oak Room at the university years ago. There is no longer a Royal Oak Room.

Last week’s column featured beef barley soup. Potato soup is this week’s recipe. To make this potato soup, you will need:

• 3 1/2 slices bacon

• 2 cups potatoes, peeled and diced

• 2 cups water

• 3 tablespoons margarine

• 4 tablespoons chopped onion

• 3 tablespoons chopped celery

• 1/2 cup flour

• 1 tablespoon instant chicken bouillon

• 1 pinch basil

• 1 pinch garlic powder

• 1 pinch white pepper

• 1 pinch thyme

• 1 quart and 1 2/3 cups skim milk

Cut the bacon into half-inch pieces and cook until crisp. Drain and discard the grease. Boil the potatoes in water until tender, and then drain. In a 3-quart sauce pan, melt the margarine. Saute the onions and celery for 5 minutes. Stir in the flour and cooked bacon. Saute for 3 to 5 minutes. Add bouillon, basil, garlic, pepper and thyme, and stir well.

Stir in milk and simmer until slightly thickened. Do not boil. Simmer for 10 to 15 minutes.

The recipe does not specify when to add the potatoes. I think they should probably be added after the milk.

Thanks go to Carol Peterson and Jody Meakins!

If you have recipes to share with readers, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.