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Ingredients
- 2 pounds russet potatoes
- 1/2 cup onion
- 1/2 cup celery
- 3 tablespoons flour
- 3-4 tablespoons butter
- 1 large can evaporated milk
Details
Preparation
Step 1
Peel and cut potatoes into 1-1/2 inch pieces. Chop onion and celery. Toss potatoes and onions with flour. Season with salt and pepper. Set side for about ten minutes.
Meanwhile, melt butter in a soup pot. Add potato mixture to the pot; stir to coat with butter and stir in enough water to cover the potatoes. You can also use chicken broth. Bring mixture to a boil.
Stir in evaporated milk, bring to a boil. reduce simmer and cook, uncovered stirring occasionally, about 25 to 30 minutes or until potatoes are done. Serve
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