parsley'd potato soup

Name: Parsley'd Potato Soup
Prep time: 20 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 48 ounce(s) chicken broth; 1 stalk(s) celery-diced; 1 medium carrot-diced; 1 tablespoon(s) onion flakes, dehydrated, granulated, or powder; 1/2 tablespoon(s) celery seed; 1/2 tablespoon(s) dill weed-dried; 5 tablespoon(s) butter; 1 tablespoon(s) sea salt; 2 tablespoon(s) parsley flakes or fresh; 10/12 - red potatoes; 3 tablespoon(s) butter; 3 tablespoon(s) all purpose flour; 1 cup(s) milk

31 Pinches 2 Photos

Sandi Johnson

Fayetteville, AR

Updated on Oct 27, 2013

It's so full of flavor, you will just love it!

Rate

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

48 ounces chicken broth
1 stalk celery-diced
1 medium carrot-diced
1 tablespoon onion flakes, dehydrated, granulated, or powder
1/2 tablespoon celery seed
1/2 tablespoon dill weed-dried
5 tablespoons butter
1 tablespoon sea salt
2 tablespoons parsley flakes or fresh
10/12 - red potatoes
3 tablespoons butter
3 tablespoons all purpose flour
1 cup milk

How To Make parsley'd potato soup

Step 1

Put the first 10 ingredients into a large dutch oven or stock pot. Medium high heat. Stirring occasionally till potatoes are soft. Let simmer while making the roux. DO NOT DRAIN.

Step 2

In small saucepan, saute the 3 Tbs butter and flour, on medium heat, stirring all the while just enough to cook flour (2 minutes or so) then whisk in the milk, continue whisking, it will immediately start to thicken up. Cook about 1 minute. Take pan over to stockpot and slowly pour in the roux while whisking in stockpot. Turn heat down and simmer just a bit.
Step 3

Serve with biscuits, and wait for the compliments!
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