Potato Soup
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Author: Celeste Lindell Status: published license cc-by tags: recipe, soup, potato,
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Share on Twitter6 medium potatoes, sliced
2 carrots, sliced
6 celery stalks, sliced
2 quarts water
1 onion, chopped
2 tbsp. butter
6 tbsp. flour
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 cups skim milk
In a large kettle, cook potatoes, carrots in celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add most or all of the reserved cooking liquid and cook until soup is re-thickened to desired consistency. Makes 8-10 servings.
