This is one of my favorite soup recipes. It is wonderful for lunch or dinner on a cool fall day. I have no idea why this soup recipe came to mind. NOAA is predicting temperatures of 105 for Kansas again today. Perhaps I want to hurry us into fall weather.
The recipe will serve 4, depending on the size of the bowls used. Serve with crackers or good homemade bread. A simple tomato salad goes well with the soup.
- 3 tablespoons of butter
- 3 ribs of celery cut into thin slices
- 1 large onion diced
- 5 large russet potatoes (3 lbs.), peeled and cubed
- 2 teaspoons of chicken bullion
- 1 cup of milk
- Salt and black pepper to taste
- 3 tablespoons of soft butter
- 3 tablespoons of flour
Melt the butter in a large pot. Add onions and celery. Sauté the vegetables until the onion is almost tender. Add the potatoes and cover by an inch with water. Add the bullion. Bring the vegetables to a boil, lower the heat and cook until the potatoes are tender. Add the milk and continue to heat the soup. Mash the flour into the soft butter. Add the butter and flour mixture by bits to the soup, stirring constantly, until the soup is as thick as you want. Taste and add the salt and pepper.
¼ cup of chopped fresh parsley can be added right before serving.
½ cup of diced cooked ham, pork or bacon can be added with the celery and onion.
1 or 2 minced cloves of garlic can be sautéed with the celery and onions.
Thinly sliced green onions can be used for part of the onion.
Canned or frozen corn is good in potato soup. About ½ cup is a good amount.
The potatoes can be baked, peeled and chopped before adding to the soup.
A cup of shredded or crumbled cheese can be melted in before serving.