Potato Soup Recipe

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Potato Soup

karen nelson

By
@sadiebug222

I found this in a cookbook with favorite/most requested recipes from the Knoxville Tennessee newspaper and I adjusted to use what I had on hand. It is so simple but so good and I can control the salt. I usually have grated cheese, crisp bacon and chopped fresh chives on the side so people can add what they want but I like the soup as it is. Leftovers are great


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

3 - 4 stalk(s)
celery, cut into small pieces
5 - 6
white potatoes, peeled and cut into chunks
1 large
onion, chopped
1/2 stick
unsalted butter
4 Tbsp
flour
1 can(s)
(12 oz) evapotated milk
salt and pepper to taste
1 tsp
celery seed, optional
1 can(s)
cheddar cheese soup, optional

Directions Step-By-Step

1
In a 4 quart stock pot add water and salt. Add celery and bring to a boil. Meanwhile you can start to prepare the potatoes and onions. Boil celery for about 10 minutes before adding potatoes and onions; decrease heat and continue to simmer until vegtables are fork tender. Have enough water to just cover the veggies. Do not drain water off after veggies are done.
2
Meanwhile... melt butter in a saucepan. Add flour and stir. Cook 2-3 minutes, stirring constantly so it will not burn. Add the evaporated milk and cook until thickens and coats the back of a spoon. If this becomes too thick just add a few ladles of the cooking water from the potato mixture. Add this to the potatoes and continue to cook until thickens slightly. Taste and adjust seasoning.

About this Recipe

Course/Dish: Potatoes, Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #onions, #celery, #dairy