"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Soup - Regular or Creamy Recipe

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This recipe for Potato Soup - Regular or Creamy, by , is from The Hyer Family & Friends Cookbook (2nd. Ed.), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue & Nancy
Added: Saturday, September 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 medium potatoes, peeled & cubed
1 medium onion, chopped
1 stalk celery, chopped
water OR chicken broth (to cook vegetables in)
2 c. milk OR 2 c. half 'n half
2 T. flour OR 2 T. cornstarch
1/2 c. margerine
salt & pepper to taste

Directions:
Directions:
The basic recipe: Cook potatoes, onion and celery in water (or broth) until tender.

Regular: Add milk and butter. Heat through. Serve with crackers.

Creamy (Aunt Sue) - Cook vegetables in chicken stock. When vegetables are tender, stir 2 T. cornstarch into the half 'n half and add to vegetables. Heat through.

Creamy (Aunt Nancy) - Cook vegetables in water. Thicken with a rue made by melting 2 T. of the margarine in a small saucepan. When melted, stir in 2 T. flour. Keep stirring until a paste forms. With a whisk, add the milk to the butter/flour mixture while stirring to prevent lumping. Cook until slightly thickened. Add to vegetable mixture with remaining butter. Heat through.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Serve with cornbread and a variety of toppings: bacon bits, ham, shredded cheese, black pepper, sliced green onions, etc.

YUMMM!

 

 

 

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