CREAM of POTATO SOUP, better than a can version
Nancy J. Patrykus
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.
- 3 c
- 3-1/2 c
- peeled, and diced potatoes
- onion slices
- 2 Tbsp
- butter, softened
- 3 Tbsp
- 2 c
- everporated can milk
- 1/2 tsp
- celery salt
- 1 Tbsp
- chopped parsley
- salt and pepper to taste
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.
Sprinkle with flour.
Mix well until blended.
Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens.
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.