potato soup
(1 RATING)
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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prep time
15 Min
cook time
45 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3 - 4 stalks celery, cut into small pieces
- 5 - 6 - white potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 1/2 stick unsalted butter
- 4 tablespoons flour
- 1 can (12 oz) evapotated milk
- - salt and pepper to taste
- 1 teaspoon celery seed, optional
- 1 can cheddar cheese soup, optional
How To Make potato soup
-
Step 1In 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.
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Step 2Meanwhile... 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.
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Discover More
Category:
Potatoes
Category:
Cream Soups
Tag:
#Quick & Easy
Keyword:
#onions
Keyword:
#celery
Keyword:
#dairy
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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