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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Having grown up on a dairy farm in Holland, I love our country life in here Idaho's potato country . My favorite potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. Gladys DeBoer, Castleford, Idaho Ingredients:
6 medium potatoes, peeled and sliced |
2 carrots, chopped |
6 celery ribs, chopped |
8 cups water |
1 onion, chopped |
6 tablespoons butter, cubed |
6 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 cups 2% milk |
Directions:
1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
2. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).
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