I'm not sure where my parents got this recipe, but it's a delicious, creamy soup. I have always loved this soup. The recipe is actually a clam chowder recipe, but I don't really like clams (especially when I'm pregnant), and it's cheaper without them. But, this is a very versatile soup. You can add corn for a corn chowder and ham for a ham chowder. It's also good as just a potato soup.
Potato Soup
Ingredients:
1 cup finely chopped onions
1 cup finely chopped celery
2 cup finely chopped potatoes
3/4 cup flour
3/4 cup butter or margarine
1 qt. half and half
1 tsp salt
pepper
1/2 tsp sugar
Directions:
Put chopped vegetables and onions in pot with enough water to barely cover. Simmer, covered over medium heat until potatoes are tender (about 20 minutes). In the meantime, in a medium pot, melt butter. Stir in flour and cook a minute or two. Add cream; cook and stir until smooth and thick, using a wire whisk to blend (it always takes longer to thicken then I think it's going to...it gets pretty thick). Add to undrained vegetables and heat.
* We usually serve it with what we call toasties. Butter bread on both sides, cut in four strips and bake on cookie sheet until brown (flip once).
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