Hearty potato and vegetable soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes, peeled and sliced |
| 2 | Carrots, diced | |
| 6 | Stalks celery, diced | |
| 2 | quarts | Water |
| 1 | Onion, chopped | |
| 6 | tablespoons | Butter or margarine |
| 6 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1½ | cup | Milk |
Directions
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper. gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. MC formatting by bobbi744@...
Posted to MC-Recipe Digest V1 #363 Recipe by: Taste of Home, Premier Issue/Roberta Banghart From: Roberta Banghart <bobbi744@...> Date: Wed, 01 Jan 1997 17:52:44 -0500