Potato Soup

Name: Potato Soup
Ingredients: 1/4 c. butter or margarine; 1 large onion, chopped; 1 c. chopped celery; 1 c. thinly sliced carrots; 3 to 4 medium potatoes, cut into 1/2-inch cubes (4 c.); 1/4 c. parsley; 1/2 tsp. salt; 1/4 tsp. pepper; 1 qt. regular strength chicken broth or 4 bouillon cubes in 1 qt. water; 1 qt. milk; 3 Tbsp. cornstarch; 1/4 c. water

12 ingredients

9 steps

Ingredients

1/4 c. butter or margarine
1 large onion, chopped
1 c. chopped celery
1 c. thinly sliced carrots
3 to 4 medium potatoes, cut into 1/2-inch cubes (4 c.)
1/4 c. parsley
1/2 tsp. salt
1/4 tsp. pepper
1 qt. regular strength chicken broth or 4 bouillon cubes in 1 qt. water
1 qt. milk
3 Tbsp. cornstarch
1/4 c. water

Directions

1

In an 8 to 10-quart kettle, melt butter over mediuim heat; add onion and celery and cook, stirring occasionally until onion is very limp, about 10 minutes.
2

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

Cover.
4

Cook until vegetables are tender, about 20 to 30 minutes.
5

Stir in milk; cover.
6

Cook until soup is thoroughly hot but not boiling.
7

Blend cornstarch with water until smooth.
8

Add to soup.
9

Continue cooking until soup boils and thickens, about 5 minutes.