Prep 10 mins
Cook 30 mins
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.
- 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
- 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)
- Saute onion in butter/margarine until tender on medium high heat in a large pot, stirring often so they don't burn.
- Reduce heat to medium. Add potatoes, parsley, celery, carrots, salt, paprika, and boiling water, and cook until vegetables are tender.
- Meanwhile, make the white sauce:.
- 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.
- 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.
- 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.
- Stir in the white sauce, heat together and serve.