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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My father greatly enjoyed cooking after his retirement. This is one of the recipes he made frequently during the winter. Ingredients:
4 cups potatoes, peeled & cubed (1 inch) |
1 cup celery, sliced (3/4 inch) |
1 cup onions, finely chopped |
2 cups water |
2 tsp salt |
1 cup milk |
1 cup whipping cream |
1/4 cup butter, melted |
3 tablespoons dried parsley flakes |
1/4 tsp pepper |
Directions:
1. Put the potatoes, celery, onion, salt and water in a large Dutch oven or other heavy pan on top of stove.
2. Cover pot and simmer for 20 minutes or until potatoes are tender (it's okay if they start to fall apart).
3. Mash the mixture once or twice with a potato masher, but leave plenty of potato chunks.
4. Stir in remaining ingredients and cook (do not boil) and stir until soup is heated completely.
5. Serve hot.
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