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potato soup

(1 rating)
sadiebug222 avatar
Recipe by
karen nelson
@sadiebug222
Elizabethton, TN

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 stalk
    celery, cut into small pieces
  • 5 - 6
    white potatoes, peeled and cut into chunks
  • 1 lg
    onion, chopped
  • 1/2 stick
    unsalted butter
  • 4 Tbsp
    flour
  • 1 can
    (12 oz) evapotated milk
  • salt and pepper to taste
  • 1 tsp
    celery seed, optional
  • 1 can
    cheddar cheese soup, optional

How To Make potato soup

  • 1
    In 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.
  • 2
    Meanwhile... 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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