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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

HEARTY HOMEMADE POTATO SOUP Recipe

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This recipe for HEARTY HOMEMADE POTATO SOUP is from The Hickman 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs russet potatoes, peeled and cut into large chunks
1/2 c sweet onion chopped
1/2 c celery chopped
3 T flour
kosher salt and freshly cracked black pepper
1/4 to 1/2 c salted butter
water to cover
1 12oz can evaporated milk
shredded cheese for garnish
Directions:
Directions:
TOSS THE POTATOES AND THE ONION, CELERY, FLOUR AND SALT AND PEPPER , SET ASIDE FOR ABOUT 10 MINUTES.

MEANWHILE MELT THE BUTTER IN DUTCH OVEN OR SOUP POT. ADD THE POTATO MIXTURE TO THE POT; STIR TO COAT. ADD ENOUGH WATER TO COVER THE POTATOES AND BRING TO BOIL; STIR IN THE MILK, REDUCE TO A SIMMER, AND COOK, UNCOVERED, STIRRING OCCASIONALLY FOR ABOUT 25 TO 30 MINUTES OR UNTIL POTATOES ARE TENDER. TASTE, ADJUST SALT AND PEPPER AND CONTINUE COOKING ON SIMMER, UNCOVERED UNTIL THE SOUP REACHES DESIRED CONSISTENCY AND THICKNESS. GARNISH EACH SERVING WITH SHREDDED CHEESE.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min

 

 

 

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