Idabel's Potato Soup

Submitted by Chef #742452 Amy

"It's a good hearty soup, that can be changed a bit to suit your own tastes. This is my husbands grand mothers recipe. Doesn't freeze well but microwaves just fine"

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 6 medium potatoes
• 78.78 ml celery, chopped
• 78.78 ml carrot, chopped (i use asparagus)
• 78.78 ml onion, chopped
• 59.14 ml butter or 59.14 ml margarine
• 44.37 ml flour
• 946.0 ml milk
• 2 chicken bouillon cubes
• 9.85 ml parsley (i use rosemary or savory)

directions

1. First peel and cube the potatoes and boil them till tender, drain and then mash half of them in a separate bowl.
2. In a 3 to 4 qt pot saute celery, carrots, and onion in the butter till tender or to your liking.
3. Then stir in flour slowly until smooth, (you may need to add more butter).
4. Then slowly add the milk and cook till it has thickened.
5. Add bullion, parsley, then salt and pepper to taste.
6. Simmer mixture about 20 minutes
7. Then add all the potatoes and simmer another 20 minutes.

Reviews

[DoubletheGarlic]

This was sooo good. JUST what I was looking for -- a hearty, chunky potato soup. Even DH, who isn't a soup man (and not even a boiled-potato man) gave it 5 stars! YEA!! But he was concerned: "It's got a LOT of cream in it, doesn't it." :-) It has a lovely creamy taste to it. I substituted cabbage for the celery and used Italian Seasoning instead of parsley. Delicious! Thank you!