CREAM OF POTATO SOUP

By rmille6277

Sherry Riggs Bower

Ingredients

• 2 cups finely diced, pared, raw white potatoes
• 2 minced, medium onions
• 2 outside stalks celery, including leaves, diced
• 2 1/2 cups boiling water
• 3 tablespoons butter or margarine
• 3 1/2 tablespoons flour
• 1 3/4 teaspoons salt
• 1/8 teaspoon pepper
• 2 cups bottled milk, scalded,
• or 1 cup evaporated milk
• and 1 cup water, scalded
• 1 tablespoon minced parsley

Preparation

Step 1

Cook potatoes, onions and celery in the boiling water, covered, until very tender. Meanwhile melt butter in a double boiler. Add flour, stir until smooth, then add seasonings and milk. Cook, while stirring until smooth and thickened. Then rub the potato mixture, liquid, and all through a sieve  you should have 3 cups purée. Add to sauce with parsley, heat and serve. Serves 6.