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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 14 |
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My Gramma makes this potato soup every year at christmas, and although she used to put ham in it, she stopped just for me when I stopped eating meat. Oddly enough the family actually liked it better without the meat! Ingredients:
4 -5 potatoes, cubed |
6 -7 celery ribs, diced |
1 -2 small white onion, diced |
1/2 cup white rice |
2 (16 ounce) cans vegetable broth |
1 (6 ounce) can sliced mushrooms |
1 quart half-and-half |
1/2 lb butter |
water |
salt |
pepper |
Directions:
1. Put one can of vegetable broth and the rice in a large pot.
2. Bring to a boil, turn down heat and simmer 10 min, or until rice is tender.
3. Add the onion and celery to the pot, as well as the other can of vegetable broth.
4. Simmer 10-15 minutes, or until onions and celery are tender.
5. Add the potatoes and 2 cups of water, or enough so that the potatoes are about 2 3 covered.
6. Cover and simmer until potatoes are tender but not mushy.
7. Add the half and half and the butter and heat on low heat until the soup is thick.
8. Make sure to use a wooden or plastic spoon to scrape the bottom of the pot occasionally
9. At the last minute, drain the mushrooms and add them.
10. Enjoy!
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