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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Really Thick Potato Soup Recipe

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This recipe for Really Thick Potato Soup is from Fruitland Farm's Finest, 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:  
¼ c. butter
¼ c. chicken bouillon powder
¼ tsp. white pepper
1 c. water
4 c. fat-free milk
2 Tbsp. butter (2nd amount)
1 c. diced celery
1 c. diced onion
5 lbs. cooked, chopped potatoes
½ c. flour
2 c. fat-free milk (2nd amount)
Toppings: crumbled fried bacon, shredded cheddar cheese, chives, diced scallions.
Directions:
Directions:
Cut up potatoes. Cook in boiling water until almost soft. I leave half of the skin on the potato.
In large saucepan, melt ¼ c. butter and stir in powdered chicken bouillon and white pepper. Add water and milk. Keep warm over low heat. Do not allow to boil.
In skillet, melt 2 Tbsp. butter. Saute celery and onion until softened. Transfer into butter, bouillon, water, and milk mixture.
In bowl, whisk 2 c. milk into flour. Beat until smooth. Pour mixture through a strainer into soup. Heat soup until thick and steaming. Do not boil, or milk will end up separating. Add cooked potatoes. Continue to heat thoroughly.

 

 

 

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