How To Make Delicious Potato Soup
You Need Potatoes, Carrots, Celery, Onions, Butter, Flour & Water
Jun 18, 2008
This recipe is an all season crowd pleaser. This potato soup is thick and is suitable for the young and old. You can serve this soup at any meal and get rave reviews. This soup is one of those soups that gets better the next day too although you will love the soup when it is served fresh. So make enough because this soup gets eaten quickly.
It does not take that long to prepare this soup. After the potatoes and carrots are ready for the pot, you will be able to serve the potato soup within the hour.
Ingredients
- 10 peeled and quartered medium sized Potatoes
- 2 - 3 sliced Carrots
- 2 chopped stalks Celery
- 1 small diced Onion
- 1/4 cup Butter
- 1/4 cup Flour
- 1 cup Milk or Water to prepare thickening
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
Directions
- Prepare potatoes and carrots. Cover with water in a large pot and boil the vegetables until they are tender. When the vegetables are tender, remove the pot from the heat but do not drain the water. Set aside.
- As you are waiting for the potatoes and carrots to boil, add the chopped celery, onions and the butter to a small frying pan. Cook the onion mixture over a low heat until the onions become translucent and tender. Do not let them brown.
- Blend the salt and pepper into the flour.
- When the onion and celery are tender, add the flour to the butter mixture. Blend the flour with the butter and continue to let the flour-onion-butter mixture cook at a low temperature for a few minutes. The flour will darken to a beige color.
- When the flour mixture has cooked for a few minutes, add the milk or water. When the mixture has thickened, set aside.
- Use a masher and mash the potatoes and carrots in their cooking water. You can leave some larger pieces but not too large or the soup will be too watery. Turn the heat to medium.
- Add the thickened flour-onion-butter mixture to the mashed vegetables in their cooking water. Blend the mixtures well and continue heating over medium heat until the soup is thickened. It is now ready to serve.
Optional ingredients are cooked bacon or ham. Add half a rack of cooked, drained and crumbled bacon or some diced ham to the potatoes as they cook. You can make this soup quickly if you are prepared to move fast during the last stages of its preparation. It is simple to make once you get the hang of it and you will always enjoy this potato soup recipe.
