potato soup
(1 rating)
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I'm originally from West Tennessee and love comfort food, such as this potato soup. Add some Tabasco and my husband, a true Cajun, loves it, too!
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For potato soup
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2 Tbspbutter
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2 Tbspall purpose flour
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1 conion, chopped
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2 canchicken broth (14 1/2 oz. cans)
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4 cpotatoes, peeled and cubed
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1/2 cgreen onions, sliced
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1/8 tsppepper
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1/4 tspsalt
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1 cmilk
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tabasco (optional)
How To Make potato soup
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1Melt butter in a Dutch oven over low heat; add flour, stir until smooth. Cook one minute, stirring constantly. Add onion, cook one minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next three ingredients. Bring to boil, cover, reduce heat. Simmer fifteen minutes, stirring occasionally, until potatoes are tender. Stir in milk and heat thoroughly.
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2The milk can be skim, whole, half and half, or condensed. It just depends on how rich you want the soup. Add several drops of Tabasco for added flavor.
- 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!
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