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Potato Soup

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Make It

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  • 1. In large pot add potatoes, onions, chives, parsley flakes, garlic, chicken stock, grated carrot, cracked pepper and dried celery flakes. Add water to 2 inches above potatoes.
  • 2. Bring to boil; cover, turn down to a low boil and cook till potatoes are tender.
  • 3. Add butter, let melt. Turn burner as low as it will go and add milk to your liking. Do not let it come to boil after adding milk or it will curdle. Be very careful about adding salt as most broths have a high sodium content.

Special Equipment Needed


If you have some green onions handy, cut about 2 inches off the tops, cut into narrow rings and add to soup.

Ratings & Reviews

Rated 5 out of 5 by from This actually came out much better than I thought it would. This actually came out much better than I thought it would. The BBQ sauce made an interesting change but a great one. I didn't use flour (I use instant potato flakes). I also added a lot of minced garlic. My family of 5 loved this recipe.
Date published: 2011-07-17
Rated 5 out of 5 by from This is a great pot roast. This is a great pot roast. I did not have the original bbq sauce so I use the hickory that I had. So good. My family loved.
Date published: 2011-05-10
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