Potato Soup

Recipe by Angie Dee
READY IN: 45mins
YIELD: 6-8 bowls
UNITS: US

INGREDIENTS

Nutrition
  • 8
    cups red potatoes (cubed)
  • 1
    teaspoon salt
  • 1
    teaspoon pepper
  • 2
    teaspoons minced garlic (optional)
  • 3
    tablespoons chicken stock
  • 1 12
    cups mixed frozen peas and corn (or carrots)
  • 1
    (14 1/2 ounce) can French style green beans (optional)
  • 12
    cup wheat flour (or white)
  • 1
    cup onion
  • 12
    cup butter (8 tbs or 1 stick)
  • 8
    cups milk (I use powdered milk about 2 c. powder 6 c. water)
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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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