 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
This is one of my favorite potato soups. It came out of a church cook book and the recipe came from a lady named Julie Wing. Ingredients:
6 medium potatoes, peeled and sliced |
3 carrots, diced |
6 celery ribs, diced |
2 quarts water |
1 onion, chopped |
8 tablespoons butter |
8 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon cumin |
1 1/2 cups milk |
Directions:
1. In a large kettle cook potatoes, carrots, and celery in water until tender, about 20 minute.
2. Drain, reserving liquid and setting vegetables aside.
3. In the same kettle, sauté onion in butter until soft.
4. Stir in flour, salt, pepper, and cumin; gradually add milk, stirring constantly until thickened.
5. Gently stir in cooked vegetables.
6. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
|
|