cream of potato soup, better than a can version
(3 ratings)
My husbands family had a huge Wisc. potato farm. We would often visit them in the fall, and help on the conveyer belt sorting rocks and potatoes. That was back breaking fun ... for a couple days! This is a soup that I often made with the sack of potatoes we would bring brought back home. I LOVE potatoes, and I accdiently married into his wonderful family! If you have never tasted a "fresh" potato soup.. this is for you. Occasionally I will add two diced carrots in step #1 for color. Please try this recipe, for that wonderful fresh farm taste.
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(3 ratings)
yield
4 -6
prep time
15 Min
cook time
15 Min
Ingredients For cream of potato soup, better than a can version
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3 cwater
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3-1/2 cpeeled, and diced potatoes
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2onion slices
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2 Tbspbutter, softened
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3 Tbspflour
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2 ceverporated can milk
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1/2 tspcelery salt
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1 Tbspchopped parsley
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salt and pepper to taste
How To Make cream of potato soup, better than a can version
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1In a large saucepan combine water, potatoes and onion. Cook until vegetables are tender. Strain vegetables, reserving 2 cups of cooking liquid. Pass vegetables through a sieve in order to obtain two cups of pulp. Set aside. -
2In a double-boiler, melt butter. Sprinkle with flour. Mix well until blended. Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens.
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3Add vegetable pulp, stirring constantly. Stir in salt and pepper. Sprinkle with parsley. Serve very hot. Picture is of the ceramic potatoes that I had special made for my potato farming in=laws. A surprise Christmas present one year. It always looks nice on the table, and soups stay warmer with the lid on.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for CREAM of POTATO SOUP, better than a can version:
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