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Thursday, July 18, 2013

Cheri's Potato Soup

Cheri's Potato Soup
Potato soup is a staple on cold days or when comfort food is needed
this one is top of the list of OH OH GOOD

1/3 cup diced celery
1/3 cup diced carrot
1/4 cup diced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheddar cheese and bacon bits, optional

In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired. Yield: 8 servings (2 quarts).

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