Potato Soup

Name: Potato Soup
Ingredients: 2 Tbsp. butter or margarine; 1/2 c. chopped onion; 1/2 c. finely chopped carrots; 1 c. thinly sliced celery; 3 c. cubed potatoes; 2 Tbsp. snipped parsley; 1 (10 1/2 oz.) can condensed chicken broth; 3/4 tsp. salt; 1/8 tsp. pepper; 1 Tbsp. chopped pimiento (optional); 3 1/2 c. milk; 1/4 c. flour; 1/2 c. milk

13 ingredients

8 steps

Ingredients

2 Tbsp. butter or margarine
1/2 c. chopped onion
1/2 c. finely chopped carrots
1 c. thinly sliced celery
3 c. cubed potatoes
2 Tbsp. snipped parsley
1 (10 1/2 oz.) can condensed chicken broth
3/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. chopped pimiento (optional)
3 1/2 c. milk
1/4 c. flour
1/2 c. milk

Directions

1

Heat butter in a 3-quart saucepan and saute the onion until tender, about 5 minutes.
2

Add carrots, celery, potatoes, parsley, chicken broth, salt and pepper.
3

Cover and simmer until the vegetables are tender, about 15 minutes.
4

Reduce heat, add pimiento and 3 1/2 cups milk.
5

Heat the soup until the milk is scalded only (it should not boil).
6

Blend flour with 1/2 cup milk and add it, stirring constantly, into the soup.
7

Cook until soup is bubbly and slightly thickened.
8

Enjoy.