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Creamy Potato Soup Recipe

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This recipe for Creamy Potato Soup, by , is from The Hoggan Family Cookbook Project, 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!

Contributor:  
Contributor:  
Kim Hoggan

Category:
Category:

Ingredients:  
Ingredients:  
3 c. potatoes, cubed
1 stalk broccoli, chopped
2 stalks celery, chopped
1 large onion, diced
1 large carrot, grated
3 c. water
1 T. chicken bouillon
1 t. salt
pepper to taste
grated cheese

White sauce:
3/4 c. butter
3/4 c. flour
1 quart milk

Directions:
Directions:
Put vegetables, water, and bouillon in large soup kettle. Simmer until potatoes are tender. Add white sauce and simmer for 5 minutes. Stir in cheese or sprinkle on top.

White sauce:

Melt butter in pan, stir in flour with a wire whip. Slowly add milk, stirring constantly. Continue stirring on medium heat until mixture thickens. Add to vegetables. Serves about 8.

Personal Notes:
Personal Notes:
I usually double or triple this recipe. It freezes really well. Just makes sure you have a big enough pan to do that! I learned the hard way . . .

 

 

 

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