Post by April B. on Mar 12, 2003 10:41:46 GMT -6
From Nancys News Letter March 12th, 2003
This is for Nancy from Florida who wanted an old fashion potato soup recipe her Mother used to make. I have an old recipe that just might be the one. I made several different potato soups over the years. I like broth soups, but my husband likes his thick. This is the one my husband likes best.
6 med. potatoes
2 onions
1/2 c. chopped celery
2 c. boiling water
1 t. salt
2 T. butter
2 T. flour
2 1/2 c. milk
Cut potatoes in 8ths and onions into 4ths. Add boiling water to potatoes, onions and celery. Add salt. Cook until vegetables are tender. Drain and save liquid. Mash potatoes, onion and celery (Ieave some chunks of potato). Melt butter in a sauce pan. Stir in flour. Remove from heat and add milk slowly. Stir constantly. Put heat on low and continually stir until sauce thickens. Season to taste. Add white sauce and potato water to the mashed potatoes, beating constantly to keep mixture smooth.
This soup is just how you described. It is a thick soup that you will probably have to add milk to the next day, when reheated.
Sandy
This is for Nancy from Florida who wanted an old fashion potato soup recipe her Mother used to make. I have an old recipe that just might be the one. I made several different potato soups over the years. I like broth soups, but my husband likes his thick. This is the one my husband likes best.
6 med. potatoes
2 onions
1/2 c. chopped celery
2 c. boiling water
1 t. salt
2 T. butter
2 T. flour
2 1/2 c. milk
Cut potatoes in 8ths and onions into 4ths. Add boiling water to potatoes, onions and celery. Add salt. Cook until vegetables are tender. Drain and save liquid. Mash potatoes, onion and celery (Ieave some chunks of potato). Melt butter in a sauce pan. Stir in flour. Remove from heat and add milk slowly. Stir constantly. Put heat on low and continually stir until sauce thickens. Season to taste. Add white sauce and potato water to the mashed potatoes, beating constantly to keep mixture smooth.
This soup is just how you described. It is a thick soup that you will probably have to add milk to the next day, when reheated.
Sandy