Potato Soup
photo by CarolAT
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
6-8 bowls
ingredients
- 8 cups red potatoes (cubed)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons minced garlic (optional)
- 3 tablespoons chicken stock
- 1 1⁄2 cups mixed frozen peas and corn (or carrots)
- 1 (14 1/2 ounce) can French style green beans (optional)
- 1⁄2 cup wheat flour (or white)
- 1 cup onion
- 1⁄2 cup butter (8 tbs or 1 stick)
- 8 cups milk (I use powdered milk about 2 c. powder 6 c. water)
directions
- Cube Potatoes and finely chop onions.
- Add Potatoes, onion, corn, peas, salt, pepper, garlic, and chicken stock to large pot.
- Just cover vegetables with cold water and boil for 15-20 minutes.
- Prepare milk (if using powdered milk).
- Scald milk by placing it in a pot on medium high heat until small bubbles form around the edge of the pot.
- Chop butter into smaller pieces and place in a mixing bowl with the flour.
- Pour 3 cups of scalded milk into butter mixture and beat with a wire whisk.
- Add remaining milk to soup.
- Add green beans to soup.
- Add thickened milk mixture to soup.
- Simmer on low 15 minutes.
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Reviews
-
This soup has great potential with the potato and vegetable combination. However, fixed as is, it turned out too thin and bland for me. Next time I prepare this soup, I will cut the 8 cups of milk in half and mash up some of the potatoes to thicken the mixture. To add a little more flavor, I will add more salt and pepper as well as some chopped green chilies or red pepper flakes. I will also add grated cheese on the top when serving.
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I'm 24 years old living in Duluth, Mn. I spend most of my time taking online classes through Lake Superior College and working as a Behavior Specialist. I love trying new and old "recipeez". I usually get a craving and search for the best rated recipe or I wonder what I can do with a random vegie I decided to buy such as eggplant.