Hearty Potato Soup

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KarlaThompson

Prep Time

0
min.

Total Time

1
hr.

Servings

What You Need

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6 medium potatoes, peeled and sliced
2 medium carrots, diced
6 celery ribs, diced
2 quarts water
1 medium onion, chopped
6 Tbsp. butter
6 Tbsp. all purpose flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups milk

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In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving the liquid and setting the vegetables aside.
In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened.
Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid until soup is desired consistency.

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Special Equipment Needed

TBA

Notes

Can substitute baby carrots for medium carrots. Just cut baby carrots in half. Use red potatoes, they cook best with other vegetables. You can leave the skin on or off.

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