Creamy Potato Soup

Submitted by ChloeBaby

"This recipe is an old one of my mother's; she got it from an Amish Cookbook, and then tinkered with it a bit over the years. Feel free to reduce the amount of salt and increase the amount of cayenne :). Hope you enjoy! Servings and preparation times are estimates."

 

• Ready In: 40mins
• Ingredients: 16
• Yields: 1 pot full of goodness
• Serves: 6

ingredients

• 3 tablespoons butter or 3 tablespoons margarine
• 1 onion, diced
• 4 large potatoes, peeled and cubed
• 3 tablespoons fresh parsley, chopped
• 3 stalks celery, with leaves, chopped
• 2 carrots, chopped
• 2 teaspoons salt
• 1⁄4 teaspoon paprika
• 1 1⁄2 cups boiling water

• White Sauce

• 4 cups milk
• 2 tablespoons flour
• 4 tablespoons butter or 4 tablespoons margarine
• 2 chicken or 2 vegetable bouillon cubes
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne (to taste)

directions

1. Saute onion in butter/margarine until tender on medium high heat in a large pot, stirring often so they don't burn.
2. Reduce heat to medium. Add potatoes, parsley, celery, carrots, salt, paprika, and boiling water, and cook until vegetables are tender.

3. Meanwhile, make the white sauce:

4. Mix half cup of milk with the flour. Heat the remaining milk in a medium sized pot to boiling, stirring often so it doesn't scorch.
5. Add flour mixture and stir constantly until it thickens. Add the butter/margarine, bouillon cubes, salt, pepper and cayenne. Stir until bouillon cubes are dissolved.
6. Once the potatoes and carrots are tender, use a stick blender (or a normal blender, remember not to fill all the way up though) and blend until it's a smooth puree.
7. Stir in the white sauce, heat together and serve.