 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
|
Fairly easy to make, hearty potato soup adapted from an Amish recipe. Ingredients:
1 small onion, finely chopped |
6 tablespoons butter, divided in half |
2 cups water |
4 large potatoes, diced |
2 carrots, chopped |
3 stalks celery, chopped |
1 teaspoon salt |
3 tablespoons parsley |
1/4 teaspoon paprika |
4 cups milk |
2 tablespoons all-purpose flour |
2 teaspoons instant chicken bouillon granules |
1/4 teaspoon black pepper |
4 slices bacon, cooked and chopped |
Directions:
1. In the pot you will prepare the soup in, saute onion in three tablespoons of the butter until tender.
2. Add remaining vegetables, salt, paprika, parsley, and water (the water should just cover the vegetables; adjust amount as needed). Bring to a boil and continue to cook at a rolling boil until vegetables are tender.
3. While cooking the veggies, whisk the milk, flour, pepper, and bouillon together in a large mixing bowl (I prefer the bouillon granules because of this step). Melt remaining three tablespoons of butter in the microwave or small saucepan; if you are using bouillon cubes, you can dissolve them in the butter.
4. Once the veggies are ready, add the milk mixture and butter to pot. Stir thoroughly, bring to a boil, then reduce heat and simmer for 20-30 minutes.
5. Garnish with bacon crumbles on top, or stir into soup if you wish.
|
|