Fast Potato Soup


  • 3 medium potatoes, sliced
  • 2 stalks celery
  • 1 large onion, sliced thin
  • 2 carrots
  • 1 sprig parsley
  • 2 qts. water
  • 3 Tbsp. butter
  • 1 Tbsp. flour
  • 1 c hot milk
  • salt to taste
  1. Cover vegetables with water, add seasoning and cook ’til well done.
  2. Force through sieve; heat butter ’til light brown, stir in flour and let mixture cook ’til it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below boiling point, ’til mixture is smooth and thick. Add to strained vegetables and let simmer ’til smooth and thickened.
  3. Sprinkle with chopped parsley and serve.


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