cream of potato soup, better than a can version
My husbands family had a huge Wisc. potato farm. 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.
prep time
15 Min
cook time
15 Min
method
---
yield
4-6 serving(s)
Ingredients
- 3 cups water
- 3-1/2 cups peeled, and diced potatoes
- 2 - onion slices
- 2 tablespoons butter, softened
- 3 tablespoons flour
- 2 cups everporated can milk
- 1/2 teaspoon celery salt
- 1 tablespoon chopped parsley
- - salt and pepper to taste
How To Make cream of potato soup, better than a can version
-
Step 1In a large saucepan combine water, potatoes and onion. 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. -
Step 2In a double-boiler, melt butter. Sprinkle with flour. Mix well until blended. Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens.
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Step 3Add vegetable pulp, stirring constantly. 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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