CREAM of POTATO SOUP, better than a can version
Nancy J. Patrykus
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.
- 3 c
- 3-1/2 c
- peeled, and diced potatoes
- onion slices
- 2 Tbsp
- butter, softened
- 3 Tbsp
- 2 c
- everporated can milk
- 1/2 tsp
- celery salt
- 1 Tbsp
- chopped parsley
- salt and pepper to taste
How to Make CREAM of POTATO SOUP, better than a can version
- 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.