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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Potato Soup - Regular or Creamy Recipe

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This recipe for Potato Soup - Regular or Creamy is from The Hyer Family & Friends Cookbook (2nd. Ed.), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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