Title: Creamy Potato Soup (Mdhp38b)
Categories: Soup Vegetable Side Penn
Yield: 6 Servings
| 3 | tb | Margarine |
| 4 | | Lg Potato; cubed |
| 3 | | Celery; and leaves, choppe |
| 1 | ts | Salt; (but i leave this out |
| 3 | | Chicken bouillon; cubes |
| 1 | | Onion; diced |
| 3 | tb | Parsley |
| 2 | | Lg Carrot; grated |
| 1 | ts | Paprika |
| 1 | c | Boiling water |
| | | White sauce |
| 4 | c | Milk; (i use skim) |
| 4 | tb | Margarine |
| 2 | tb | Flour |
| 1 | ts | Pepper |
This is my favorite potato soup. It really is excellent. Don't be put off
by the list of ingredients. Once you start it doesn't take long at all.
From an old Amish cookbook. Saute onion in margarine until tender; add
remaining ingredients, except white sauce, and cook until vegetables are
tender. Then add white sauce and stir until blended. White Sauce: Melt
margarine; lightly brown flour in margarine. Slowly add milk, stirring
until thick.
Add seasoning. FROM: LINDA HANSEN