Potatoe Soup
Potato Soup
4 potatoes, peeled and chopped
2 cups chicken stock
4 tablespoon butter
1 stalk celery, chopped
1 onion, peeled and chopped
2 tablespoons flour
1 quart milk, scalded
Salt and pepper, to taste
Parsley
Combine potatoes and stock in soup kettle. Simmer, covered, 15 minutes or until tender. As potatoes cook, melt butter in skillet. Saute celery and onion until soft. Sprinkle with flour and stir until blended. Add to kettle and stir. Press potatoes, stock, celery, and onion through food mill (I blend in blender in batches, but be careful for steam burns). Return mixture to kettle. Slowly add hot milk, stirring until smooth. Season with salt and pepper. Garnish with parsley (I like to garnish with chives from the garden) If you like some chunks in your potato soup, hold back some of the cooked potatoes and don't mix with the celery and onion and don't put in the blender..just put them back into the cooked soup.
|
|
member logon
