potato soup
(1 rating)
No Image
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
►
(1 rating)
yield
4 -6
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For potato soup
-
3 - 4 stalkcelery, cut into small pieces
-
5 - 6white potatoes, peeled and cut into chunks
-
1 lgonion, chopped
-
1/2 stickunsalted butter
-
4 Tbspflour
-
1 can(12 oz) evapotated milk
-
salt and pepper to taste
-
1 tspcelery seed, optional
-
1 cancheddar cheese soup, optional
How To Make potato soup
-
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.
-
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.
- 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!
Categories & Tags for Potato Soup:
ADVERTISEMENT
ADVERTISEMENT