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Harriet’s Potato Soup

Ingredients

  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/3 cup diced celery
  • 2 tab butter or margarine
  • 2 tab all-purpose flour, or Ky Colonel seasoned flour
  • 1 quart milk
  • 2 chicken bouillion cubes
  • 2 tab minced fresh parsley
  • 1/2 teas salt
  • 1/2 teas seasoned salt
  • 1/4 teas cayenne pepper (optional)
  • 6 or 7 medium potatoes, peeled & cooked
  • chives, shredded cheese, bacon bits (opt)
  1. In dutch oven or kettle, saute celery, carrot & onion in butter until tender. Stir in flour until smooth. Gradually add milk and stir until thickened and bubbly. Add bouillion, parsley, salt and seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally
  2. Cube half of the potatoes and mash the other half and add to soup. Simmer for 20 minutes until potatoes are heated through
  3. Garnish individual servings with chives, cheese & bacon bits if desired

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