Total Time
35mins
Prep 35 mins
Cook 0 mins

This recipe started out with my high school foods class teacher but I have tweaked it to my own taste over the years. This is my specialty and is wonderful by itself or for dipping bread.

Ingredients Nutrition

Directions

  1. Boil potatoes in large pot with just enough water to cover.
  2. Sautee onions, green onions and celery in butter.
  3. When onions are lightly browned and celery is softened, remove from heat and slowly add flour.
  4. Heat on low for one minute.
  5. Drain potatoes.
  6. Put vegetable and flour mixture into large pot where you boiled potatoes.
  7. Add milk and allow to boil (not scald).
  8. Add potatoes back to soup mixture.
  9. Bring soup back to boil and stir until desired consistency.
  10. Serve hot.
  11. *Note: this soup is great reheated the next day too!

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