HEARTY POTATO SOUP

By aamundson

Ingredients

• 6 medium potatoes, peeled and diced
• 2 carrots, chopped (next time I’ll add more carrots)
• 6 celery ribs, chopped
• 8 cups water
• 1 onion, chopped
• 6 tablespoons butter, cubed
• 6 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups 2% milk (I used skim)

Preparation

Step 1

1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
2. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Yield: 8-10 servings (about 2-1/2 quarts). 6PP or simply filling if skim used