Potato Soup

A hearty potato soup recipe.

8 medium red potatoes – peeled and cut into chunks
3 carrots, peeled & diced
6 celery stalks, diced
2 quarts water
1 diced onion
6 Tbsp. butter
6 Tbsp. flour
1 tsp. ground black pepper
1 tsp. kosher salt
1-1/2 cups milk

In a large pot, cook the potatoes, carrots & the celery in cold water to cover until tender – this takes about 20 minutes. Drain, reserving the liquid and placing veggies aside. In the same pot, melt the butter & saute onion for about 10 minutes. Stir in the flour, salt & pepper; gradually add milk, stirring constantly until it is thickened.

Gently stir in the cooked veggies. Add 1 cup or more of the reserved cooking liquid until the soup is to your desired consistency. You will probably need to add more pepper & maybe salt – taste test. Ladle into bowls or cup/mugs & serve.

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