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Potato Salad Soup

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  Potatoes 4 Medium, peeled and diced
  Milk 2 1⁄2 Cup (40 tbs)
  Water 3 Cup (48 tbs)
  Egg 1
  Salt 1 Teaspoon
  Half and half 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  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.

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Potato Salad Soup Recipe