Red Potato Soup

[Guest guest]

Red Potato Soup

 

1 1/2 lb unpeeled small red potatoes, cut into 1 inch cubes

2 tsp olive oil

1/2 large onion, diced

2 celery ribs, diced

1 quart milk

2 cups water

1 1/2 Tbs vegetable bouillon granules

1/2 tsp salt

1/4 tsp pepper

1/4 cup butter or margarine

1/4 cup flour

1/2 cup whipping cream

1/4 cup minced fresh parsley

Shredded cheddar cheese and chopped green onions

 

Place potatoes in a saucepan and cover with watewr. Bring to a boil. Reduce

heat; cover andcook for 10 to 12 minutes or until tender. Dran and set aside.

Ina a soup kettel or Dutch oven, saute the onion and celery in the olive oil

until

vegetables are tender. Add milk, water, bouillon, salt and pepper; heat

through but do not boil.

 

In a saucepan, melt butter; stir in flour until smooth. Cook over medium heat

for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 to 2

minutes or until thickened. Stir into soup. Add parsley and potatoes; heat

through. Garnish with cheese and green onions. Yield: 8 servings

 

~ P_T ~

 

 

Any fool can make a rule, And every fool will mind it.

-Henry David Thoreau, naturalist and author (1817-1862)