Guest guest Posted October 9, 2002 Report Share Posted October 9, 2002 This makes a lot of soup. Next time I make it, I plan to cut the recipe in half. It is good as is if you have a large family. Also, I liked it better the second day after the flavors had the chance to mingle more. Hearty Potato Soup 6 medium potatoes, peeled and sliced 2 medium carrots, diced 6 celery ribs, diced 2 quarts water 1 medium onion, chopped 6 Tbs butter 6 Tbs flour 1 tsp salt 1/2 tsp pepper 1/2 cup milk In a large soup kettle or dutch oven, cook potatoes, carrots, and celery in water until tender; about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour, salt, and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid until soup is the desired consistency. Yield: 8-10 servings ~ P_T ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2002 Report Share Posted October 18, 2002 My mom makes a similar potato soup and we've recently discovered a good but unexpected combination. It started one night because my older brother does not like potato soup so my mom made him homemade waffles to eat instead. Now of course nobody could keep their hands off the homemade waffles even though we also had homemade soup. So as we ate both we noticed that the two complimented each other. We started breaking up the waffles and throwing in the soup and it was just a wonderful combination. Now we simply serve the soup over the waffles. Just thought I'd share ~Elizabeth , " ~ P_T ~ " <patchouli_troll> wrote: > This makes a lot of soup. Next time I make it, I plan to cut the recipe in half. It > is good as is if you have a large family. Also, I liked it better the second day > after the flavors had the chance to mingle more. > > Hearty Potato Soup > > 6 medium potatoes, peeled and sliced > 2 medium carrots, diced > 6 celery ribs, diced > 2 quarts water > 1 medium onion, chopped > 6 Tbs butter > 6 Tbs flour > 1 tsp salt > 1/2 tsp pepper > 1/2 cup milk > > In a large soup kettle or dutch oven, cook potatoes, carrots, and celery in > water until tender; about 20 minutes. Drain, reserving liquid and setting > vegetables aside. In the same kettle, saute onion in butter until tender. Stir in > flour, salt, and pepper; gradually add milk, stirring constantly until thickened. > Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid until > soup is the desired consistency. Yield: 8-10 servings > > ~ P_T ~ > Quote Link to comment Share on other sites More sharing options...
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