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Potato Soup Recipe

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This recipe for Potato Soup, by , is from The Keener Family & Friends Cookbook , 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!

Kathy Keener


1 Medium Onion chopped
1 Stalk of celery chopped
2 TBS Olive Oil
1 cloved finely minced garlic
1 large carton Chicken broth or stock
3 russet potatoes, diced
˝ cup all purpose flour
1 tsp of Morton Nature’s Seasons
1 can Cream of Celery Soup

Put onion, celery, and olive oil in a large pot and saute’. When the onion is soft, add 1 clove of garlic finely chopped and remove the pot from the heat. The available heat will cook the garlic without burning it. Let this rest a moment while you open a large carton or can of Chicken Broth or Stock and chop 3 Large Russet Potatoes. Once they are chopped add the potatoes and broth and put the pot back on the stove on medium high heat. Cook until the potatoes are soft.

While the potatoes cook, sift ˝ cup all purpose flour with 1 tsp of Morton Nature’s Seasons in a small bowl and cover it with cold milk and mix it until all the lumps are out. It doesn't have to be very thicke at this time. A quicker method is to use some sort of blender or food processor…but this way works also.

Once the potatoes are soft and your broth is boiling, stir in the flour/milk/seasonings mixture into the pot. Keep stirring to avoid “stickage” on the bottom of the pot and reduce the heat as it all thickens.

Then….add one can of cream of celery soup.

If your soup is too thick…thin it with either more broth or milk.

Variation: Just before you add the flour mixture, add a handful of shredded carrot.




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