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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
1 cup celery, sliced |
3/4 cup chopped onion |
2 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups half-and-half |
1 tablespoon chopped fresh parsley |
1 chicken bouillon cube |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 large baking potatoes, baked and cubed |
Directions:
1. Bake potatoes and cube them.
2. In a large saucepan, saute the celery and onion in butter for 8 to 10 minutes until tender.
3. Blend the flour with 1/4 cup of the half and half.
4. Add to celery mixture.
5. Mix well.
6. Add 1/2 cup of water, parsley, bouillon, salt and pepper.
7. Simmer until heated through.
8. Do not boil.
9. Stir in potatoes.
10. Add remaining half and half and heat throughly without boiling.
11. Serve with your choice of garnishes: Grated cheddar cheese, sour cream, chopped chives or bacon bits.
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