I found this recipe many years ago in the Syracuse Herald Journal newspaper. Kent and I have enjoyed this recipe for a very long time. The Martins popped over last night. Martin2 mentioned that I was supposed to make this soup a while back. (I didn’t think he was paying attention!) I decided to whip it up this afternoon. It takes less than an hour from start to finish. Here is a simple and delicious soup to make after work or for lunch on the weekend. I guess I will share a bowl with Martin2 also!! 😉
Creamy Potato Soup
4 cups chicken broth
2 celery stalks, chopped
1 large onion, chopped
3-4 cups cubed potatoes (4-6 medium)
4 Tablespoons butter
4 Tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1. In a saucepan, combine chicken broth, celery and onions over medium high heat to a boil. Turn down to medium to low and simmer for 30 minutes or until tender.
2. Add cubed potatoes, cook 15 minutes or until potatoes are soft. When they are completely done, mash about half of the potatoes with a potato masher right in the pan.
3. In another sauce pan, while the potatoes are cooking, melt 4 Tablespoons of butter. Mix together the flour, salt and pepper. Add to the melted butter and stir until well mixed.
4. Slowly add the milk and whisk until it thickens and bubbles.
5. Add the milk mixture to the potato soup.
6. Serve with crumbled bacon, shredded cheese and parsley. (I am not a fan of the parsley.)
You can have this soup with or without the extras. It tastes delicious either way. Enjoy!