MIa's Potato Soup

[Guest guest]

This is our favorite potato soup recipe and my daughter's (Mia) favorite meal:

 

 

Mia's Potato Soup

 

1 tablespoon butter

1/2 to 1 cup diced onion

1/4 to 1/2 cup green onions

1/4 to 1/2 cup celery

 

3 tablespoons butter

3 tablespoons flour

2 cups milk (we use rice milk, if you prefer to use cows milk, then

you might want to add 1 cup milk and 1 cup water so it won't be too

rich)

 

1/2 cup shredded cheddar cheese (optional)

1 tsp celery salt (optional)

salt and pepper to taste

1/2 to 1 tsp dried (or fresh) parsley

 

Potatoes -- cut into bite size pieces, diced, and boiled until you can

pierce them easily w/ a fork or knife, but not mushy.

 

In a small sauce pan, melt 1 tablespoon butter and saute the onions

and celery until almost clear, when onions are almost ready, add green

onions and saute for another minute or two. set aside

 

In a separate (large) pot, melt 3 tablespoons butter over medium heat,

when butter is melted, stir in flour w/ a wire whisk, allowing it to

absorb all the butter. Slowly add in milk, continuting to stir w/ a

whisk. Keep cooking (and stiring) until mixture thickens.

 

Add onions, green onions, and cooked potato pieces, cheddar cheese,

celery salt, parsley and salt/pepper (to taste) to the pot w/ the

liquid and simmer for about 10 minutes on low heat, stirring often.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

When I make this for our family of 6, I double the recipe (and I don't

use the celery). And I probably use a lot more onion and green onion

than I've included here. I don't know how much potato we use, depends

on how many we have on hand! When we made it last night, I added

about 8 potatoes (b/c that's the way we like it, lol) , if I only have

a few potatoes, than I'll add that - but add whatever you like

 

When I serve it, I add a little more shredded cheddar cheese, more

green onions, and some fako-s (bacos) on top.

 

In a pinch (or if you prefer) , instead of the 3 tablespoons of butter

and 3 tablespoons flour and 2 cups rice milk -- you can use 1 can of

cream of celery soup with one cup rice milk/water/cows milk (whichever

you prefer, depending on how rich you want your soup).

 

As with most any soup, this always tastes better the day after it's

made so the flavors really have time to blend.

 

--Stacee

[Guest guest]

That looks wonderful, I think I will make some this weekend! Thanks.

 

Di

 

mainvillefamily <mainvillefamily wrote:

This is our favorite potato soup recipe and my daughter's (Mia) favorite meal:

 

Mia's Potato Soup