"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Potato Soup Recipe

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This recipe for Potato Soup, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pamela Kiely
Added: Sunday, March 1, 2009


12 potatoes, diced
3 tsp salt
pepper to taste
3 carrots, diced
3 stalks celery, sliced
1 bunch parsley, tied together
3 small onions, diced
water to cover potatoes
3 tblsp whole black peppercorns in an infuser
1 and1/2 pint sour cream
3 tblsp flour
2 tblsp milk
3 cans of peas, drained

Cook potatoes, carrots, celery and onion in boiling water for 30 minutes along with parsley and pepper corns. Mix sour cream, flour, flour, salt, pepper to taste and milk until smooth. Pour 2 1/2 to 3 cups of potato water into sour cream mixture and whip with a whisk. Put mixture back into pot; bring to a boil, add peas. Remove infuser and parsley, discard both. Serve.




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