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| EASY POTATO SOUP | |
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1/2 c. chopped celery 1/2 c. chopped onion 2 tbsp. oil 3 c. cubed potatoes (about 1/2 inch cubes) 1 qt. water 1/2 c. butter 1 tsp. salt 1/4 tsp. pepper 3 tbsp. all-purpose flour 1 1/2 c. milk In a large Dutch oven sauté celery and onion in the oil for about 1-2 minutes or until the onions are tender. Don't brown them. Add the potatoes, water, butter, salt and pepper. Bring to a boil. Reduce the heat to medium high and cook until the potatoes are fork tender, not mushy. In a small bowl combine the flour with 1/2 c. milk. Whisk until smooth. Add to the soup mixture and stir. Add the remaining milk. Taste and adjust the seasonings, if needed. Keep warm until time to serve. | |
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recipe reviews #139676
Mark Horbach (United States) says:
This recipe was as easy to make as it looks. I gave it 5 stars. The instructions were very easy to follow. I did change it up a bit. I added 1 1/2 c. cubed cooked ham (same size as the potatoes) and sauteed the ham with the onion/celery. Instead of using flour I added all 1 1/2 c. of the milk to the soup then I added one (4 oz.) pack of Idahoan bacon & cheddar chipotle instant mashed potatoes (any flavor of instant mashed potatoes can be used). This made the the soup nice and creamy. If you do not want a creamy soup make with flour as it says in the instructions at the end of cooking. I added a small pinch of dried parsley flakes and dried basil leaves and garlic powder to taste. Yum! Either way you make this soup I know will enjoy it as much as I did!
#162285
Julie Mason (Kentucky) says:
Wonderful recipe! I substituted half and half for the milk, added some garlic, more salt, pepper and real bacon bits and melted some Velveeta cheese and it's the best potato soup ever! Thank you! I'm saving this one!
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