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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Potato Soup Recipe

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This recipe for Potato Soup is from The Taste of Tonawanda, 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:  
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
Directions:
Directions:
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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