Potato Soup

Name: Potato Soup
Ingredients: 1 1/2 lb. potatoes (4 to 5), peeled and diced; 3 Tbsp. chopped onions; 2 Tbsp. butter and 3 Tbsp. oil or 5 Tbsp. butter; 3 Tbsp. fine chopped carrots; 3 Tbsp. fine chopped celery; 3 Tbsp. fresh grated Parmesan; 1 c. milk; 2 c. weak beef broth or 1/2 c. canned broth + 1 1/2 c. water; salt; 2 Tbsp. chopped parsley

10 ingredients

9 steps

Ingredients

1 1/2 lb. potatoes (4 to 5), peeled and diced
3 Tbsp. chopped onions
2 Tbsp. butter and 3 Tbsp. oil or 5 Tbsp. butter
3 Tbsp. fine chopped carrots
3 Tbsp. fine chopped celery
3 Tbsp. fresh grated Parmesan
1 c. milk
2 c. weak beef broth or 1/2 c. canned broth + 1 1/2 c. water
salt
2 Tbsp. chopped parsley

Directions

1

Put potatoes just covered with cold water in pot and cook until done.
2

Puree potatoes and liquid.
3

Set aside in pot.
4

Saute onions in butter and oil until golden.
5

Add chopped celery and carrot and cook for 2 minutes.
6

Add entire skillet contents to the potatoes.
7

Turn heat to medium and add Parmesan, milk and broth. Stir and cook at a steady simmer for a few minutes or until the fat floating on top disappears.
8

Add salt to taste.
9

Garnish with parsley and serve.