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Quick & Easy Potato Soup

Source of Recipe


Tuscaloosa News from Shirley Peeples






List of Ingredients



• 6 large irish potatoes
  
• 1 large onion
  
• 1 stick butter or margarine
  
• 1/2 stalk of celery
  
• 3 quarts of water
  
• salt and pepper to taste
  
• 3/4 cup of flour
  
• 1 can evaporated milk
  






Instructions



1. Peel and cut potatoes into cubes, chop onion, slice celery.
   
   
2. Optional: sautee onions before adding to soup
   
   
3. Put 3 quarts of water in large pot, add potatoes, onions and celery.
   
   
4. Add butter, salt and pepper.
   
   
5. Bring to a boil. Reduce heat to medium heat. Cook until tender (10 or 15 minutes after water starts to boil) stirring occassionally.
   
   
6. Mix 3/4 cup flour with two cups of hot water in jar. Close and shake until flour is dissolved. Pour in evaporated milk. Shake until well mixed. Add to soup to thicken.
   
   
7. Reduce heat to low and cook a little while longer(15 minutes or so). Stirring frequently. The longer you simmer the better.
   
   
8. Serve with corn bread muffins or sticks.
   
   






Final Comments


This is a great soup for an invalid or someone getting over a sickness. It's easy on the stomach, very filling and comforting.