Katherine's cream of potato soup

3 Servings

Ingredients

Quantity Ingredient
3 cups Potatoes, diced, (about 4 medium)
½ cup Onion, chopped, (about 1 medium)
½ cup Celery, chopped
½ cup Parsley, minced
1½ cup Water
3 cups Milk
3 tablespoons Butter, softened
3 tablespoons Flour salt and pepper to taste
Paprika for garnish

Directions

Makes 6 cups.

Pour water into medium saucepan. Add potatoes, onion, celery and parsley.

Bring to boiling, reduce heat and simmer, covered, until potatoes are tender.

Add milk and heat. Mix softened butter and flour. Blend in liquid from the pot until thin enough to pour. Return to pot, stirring until thickened. Add salt and pepper to taste. Simmer 3 minutes. Pour into bowls. Sprinkle with paprika and minced parsley, if desired.

This recipe was the author's mother. She often served it to the 'traveling men' who came to the farm . These were the peddlers who sold products or bought goods: like the Rag Man and the Junk Man. They would often stay the night and be fed.

"One memorable peddler, a plump old gentleman whose bushy white mustache was 'rimmed' in orange, always timed his visit at noon. How he relished my mother's potato soup! After each leisurely slurped spoonful he would place a forefinger over his mustache and noisily suck in the fringes, while we kids watched in goggle-eyed fascination." Source: The Columbia River Cookbook, by Joan Van Divort (1981),Columbia River Press, ISBN# 0-939688-04-2 I believe this soup was also served at author's restaurant, The Columbia River Kitchen, Wenatchee, Washington (in the late 1970's).

MC formatted by Brenda Adams <adamsfmle@...>; mc post 6/17/97 Recipe by: The Columbia River Cookbook, by Joan Van Divort (1981) Posted to MC-Recipe Digest V1 #648 by Badams <adamsfmle@...> on Jun 22, 1997

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