Potato Soup

potato-soupIngredients:

  • 1/3 C Diced Celery
  • 1/3 C Diced Carrot
  • 1/4 C Onion
  • 2 T Butter or Margarine
  • 2 T Flour
  • 1 Quart Milk
  • 2 Chicken Bouillon Cubes
  • 2 T Minced Fresh Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Seasoned Salt
  • 1/4 tsp Cayenne Pepper
  • 6 Medium Potatoes, pealed and cooked
  • Chives, Shredded Cheese and Bacon Bits, Optional

Directions:

  • In a 3-qt. Dutch oven or kettle, saute the celery, carrot and onion in butter until tender.
  • Stir in flour until smooth.
  • Gradually add milk; cook and stir until thickened and bubbly.
  • Add bouillon, parsley, salt, seasoned salt and cayenne.
  • Simmer for 20 minutes, stirring occasionally.
  • Cube half of the potatoes and mash the other half; add all to the soup.
  • Simmer for 20-25 minutes or until heated through.
  • Garnish individual servings with chives, cheese and bacon bits if desired.

Portions: 8 Servings (2 quarts)

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