Cooking From Memory ~ A Recipe Journal


Grace Evelyn’s Deluxe Potato Soup

Posted in Soups, Stews & Gumbos by Paul Gauche on July 11, 2009

Potato Soup

Ingredients ~

  • 4 to 5 medium potatoes
  • 1 cup celery, chopped
  • 1 cup onion, chopped 
  • Cook all until tender in 4 cups chicken broth. Reserve broth.
  • 2 Tablespoons fresh parsley
  • 4 Tablespoons (¼ cup) butter
  • ¼ cup flour
  • 2 teaspoons salt
  • Add 2 cups whole milk

Method ~

Cook potatoes, celery, and onion, stirring in 4 cups of chicken broth until slightly tender.  In another pan, melt butter and add flour and salt.  Cook gently for 2 minutes.  Heat the milk and add to the flour and butter mixture.  Stir until thickened.  Add to potato mixture.  Just before serving, add ¼ cup cheddar cheese.

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