CREAM of POTATO SOUP, better than a can version

Name: CREAM of POTATO SOUP, better than a can version
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6
Ingredients: 3 c water; 3-1/2 c peeled, and diced potatoes; 2 onion slices; 2 Tbsp butter, softened; 3 Tbsp flour; 2 c everporated can milk; 1/2 tsp celery salt; 1 Tbsp chopped parsley; salt and pepper to taste

By Nancy J. Patrykus
@Finnjin

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.

Rating:

★★★★★ 3 votes5

Comments:

16 Comments

Serves:

4-6

Prep:

15 Min

Cook:

15 Min

Ingredients

3 c

water
3-1/2 c

peeled, and diced potatoes
2

onion slices
2 Tbsp

butter, softened
3 Tbsp

flour
2 c

everporated can milk
1/2 tsp

celery salt
1 Tbsp

chopped parsley
·

salt and pepper to taste
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How to Make CREAM of POTATO SOUP, better than a can version

Step-by-Step

In 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.
In a double-boiler, melt butter.
Sprinkle with flour.
Mix well until blended.
Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens.
Add 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.