Potato Salad Soup
|Potatoes||4 Medium, peeled and diced|
|Milk||2 1⁄2 Cup (40 tbs)|
|Water||3 Cup (48 tbs)|
|Half and half||1 Cup (16 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Pickle relish||1⁄3 Cup (5.33 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Hard cooked eggs||2|
|All purpose flour||3 Tablespoon|
Combine potatoes, water, salt and onion in a large saucepan.
Bring to a boil; reduce heat to low.
Cover and simmer until potatoes are tender, about 20 minutes.
Melt butter or margarine in a 4-quart pot.
Add green onions and celery.
Saute over medium heat until green onions are tender.
Sprinkle flour over sauteed vegetables; stir to combine.
Slowly pour in milk, stirring constantly.
Bring to a boil, stirring constantly until thickened.
Stir in potatoes and their cooking liquid.
In a small bowl, combine egg and half and half; slowly pour egg mixture into thickened soup, stirring constantly.
Reduce heat to low.
Cook 5 minutes, stirring occasionally.
Do not boil.
Remove from heat.
Stir in vinegar, mayonnaise and pickle relish.
Separate white and yolk of hard-cooked eggs.
Dice egg whites; stir into soup mixture.
Press egg yolks through a sieve; set aside for garnish.
Pour soup into a large bowl or container with a lid.
Cover and refrigerate soup and egg yolks at least 4 hours.