With the chilly nights here there’s nothing quite as comforting as Cream of Potato Soup. Looking for name brand cookware? Cooking.com
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Cream of Potato Soup
6 medium potatoes - diced
3 stalks celery - diced
1 carrot - diced or shredded (optional)
1 large onion - chopped
3 tablespoons butter
6 tablespoons flour
6 cups water
8 teaspoons powdered chicken bullion
2 cups milk (use half and half if you have some and don’t mind the calories)
salt and black pepper to taste
In a large pot cook butter, onion, carrot, and celery over medium heat, stirring often, until onions, carrot, and celery are tender.
Add flour to onion mixture and cook a few minutes. Slowly whisk water into onion, flour mixture, add potatoes and cook over medium/low 10 minutes. Add milk and cook to thicken, stirring often.
If soup is too thin, add some Wondra or a few tablespoons of instant mashed potatoes until you get the desired consistency. Or you could just cook the soup a little longer the soup will thicken up.
Salt and pepper to taste.
Optional Yummy Additions:
Cook into soup:
3 cloves minced garlic
Chopped Parsley - Fresh or Dried
Chopped Basil - Fresh or Dried
Pinch of dried Thyme
Crumbled Cooked Sausage
Top with:
Crumbled Cooked Bacon
Chopped Cooked Ham (leftovers are perfect)
Shredded Cheddar Cheddar Cheese
Green Onions - Chopped
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