Potato Soup
Source of Recipe
Taste of Home, Feb/Mar '98, p.65
List of Ingredients
7 medium potatoes -- peeled and cubed
2 celery ribs -- diced
1 medium onion -- chopped
1 quart water
4 teaspoons chicken bouillon granules (I use Better Than Bouillon)
1/4 cup butter
1/4 cup flour
2 teaspoons salt (use less -- then check for seasonings)
black pepper -- to taste
1 quart milk
sour cream -- shredded cheddar,
crisp bacon (optional)Recipe
In a pot, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly.
Place half of the soup mixture in a blender (or use a hand blender); cover and puree.
In another pot, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes.
Add potato mixture to pan and heat through.
Garnish individual servings with optional ingredients, if desired.
Yield: 8-10 servings (2 3/4 quarts)
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