MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old-Fashioned Potato Soup
Categories: Potatoes, Vegetables, Dairy, Herbs
Yield: 10 servings

7 md Potatoes; peeled, diced
2 Celery ribs; diced
1 md Onion; chopped
1 qt Water
4 ts Chicken bouillon granules
1/4 c Butter
1/4 c A-P flour
1 qt Whole milk
2 ts Salt
1/2 ts Pepper

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Minced fresh parsley
Chopped cooked bacon
Shredded Cheddar cheese

In a large saucepan, combine the potatoes, celery,
onion, water and bouillon and bring to a boil. Once it’s
boiling, reduce the heat, and cover and simmer until the
potatoes are tender, about 20 to 25 minutes.

In a Dutch oven, melt the butter. Once it’s melted, stir
in the flour until smooth.

Gradually add the milk and bring to a boil. Cook and
stir until thickened, 1 to 2 minutes.

Add the potato mixture (with the cooking liquid) to the
saucepan with the roux. Stir in the salt and pepper.

Mash the potatoes in the soup lightly, until the soup
reaches your desired consistency. You could continue
until each bite is thick and creamy, or leave some bits
of potato if you prefer a chunkier soup.

If desired, garnish each bowl with parsley, bacon and
cheese.

Janis Plagerman of Ephrata, Washington

Makes: 10 servigs (2 3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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