Post by marlaoh on Jan 31, 2003 7:55:01 GMT -6
HEARTY POTATO SOUP
6 medium potatoes -- peeled & diced
2 carrots -- diced
6 stalks celery -- diced
2 quarts chicken broth
1 small onion -- chopped
6 tablespoons margarine
6 tablespoons flour
1 teaspoon salt -- or to taste
½ teaspoon pepper
1½ cups milk
In large kettle, cook carrots and celery in broth until partially cooked, add potatoes and cook all until tender.
Drain, reserving liquid and setting veggies aside. In the same kettle, sauté onion in margarine until soft.
Stir in flour, salt & pepper.
Gradually add milk, stirring constantly until thickened. (The mixture will become quite thick.) Gently stir in cooked veggies.
Start adding in the reserved cooking liquid until soup is desired consistency.
You can substitute the fat-free version of chicken broth and low-fat milk to make the recipe lower in fat
6 medium potatoes -- peeled & diced
2 carrots -- diced
6 stalks celery -- diced
2 quarts chicken broth
1 small onion -- chopped
6 tablespoons margarine
6 tablespoons flour
1 teaspoon salt -- or to taste
½ teaspoon pepper
1½ cups milk
In large kettle, cook carrots and celery in broth until partially cooked, add potatoes and cook all until tender.
Drain, reserving liquid and setting veggies aside. In the same kettle, sauté onion in margarine until soft.
Stir in flour, salt & pepper.
Gradually add milk, stirring constantly until thickened. (The mixture will become quite thick.) Gently stir in cooked veggies.
Start adding in the reserved cooking liquid until soup is desired consistency.
You can substitute the fat-free version of chicken broth and low-fat milk to make the recipe lower in fat