Parsley'd Potato Soup

Sandi Johnson

By
@Sandi_Johnson

It's so full of flavor, you will just love it!


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

48 oz
chicken broth
1 stalk(s)
celery-diced
1 medium
carrot-diced
1 Tbsp
onion flakes, dehydrated, granulated, or powder
1/2 Tbsp
celery seed
1/2 Tbsp
dill weed-dried
5 Tbsp
butter
1 Tbsp
sea salt
2 Tbsp
parsley flakes or fresh
10/12
red potatoes
3 Tbsp
butter
3 Tbsp
all purpose flour
1 c
milk

Directions Step-By-Step

1
Put the first 10 ingredients into a large dutch oven or stock pot. Medium high heat. Stirring occasionally till potatoes are soft. Let simmer while making the roux. DO NOT DRAIN.
2
In small saucepan, saute the 3 Tbs butter and flour, on medium heat, stirring all the while just enough to cook flour (2 minutes or so) then whisk in the milk, continue whisking, it will immediately start to thicken up. Cook about 1 minute. Take pan over to stockpot and slowly pour in the roux while whisking in stockpot. Turn heat down and simmer just a bit.
3
Serve with biscuits, and wait for the compliments!

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy