Tuesday, October 14, 2008

Potato Soup

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.

Dinners 074

Potato Soup

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
1/2 tsp sugar

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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