Mom Koser's Potato Soup

Yield: 2 quarts
  • 1/3 c. diced celery
  • 1/3 c. diced carrot
  • 1/4 c. diced onion
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 qt. milk (2% or whole)
  • 1 tsp. chicken bouillon
  • 1-2 Tbsp. freshly chopped parsley
  • 1/2 tsp. salt (plus 1/2 tsp. seasoned salt, if desired)
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 6 medium potatoes peeled, cooked and drained
  • chives, shredded cheddar cheese and bacon bits
  1. In 3 qt. Dutch oven saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook until thickened and bubbly. Add bouillon and spices; simmer for 20 minutes, stirring occasionally.
  2. Cube half the potatoes and mash the other half; add all to the soup. Simmer 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.
  • dinner
Last updated 2016-12-25
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