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Potato Soup
Ingredients:
1/3 c. diced celery
1/3 c. diced carrot
1/4 c. diced onion
2 Tbs. butter
2 Tbs. flour
1 qt. milk
2 chicken bouillon cubes
2 Tbs. minced fresh parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheddar cheese and bacon bits optional
1/3 c. diced celery
1/3 c. diced carrot
1/4 c. diced onion
2 Tbs. butter
2 Tbs. flour
1 qt. milk
2 chicken bouillon cubes
2 Tbs. minced fresh parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheddar cheese and bacon bits optional
Directions:
In a 3 qt Dutch oven or kettle, saute the celery, carrots 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.
Makes 8 Servings
In a 3 qt Dutch oven or kettle, saute the celery, carrots 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.
Makes 8 Servings
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