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Golden Cream Of Potato Soup

southern.chef's picture
Ingredients
  Cubed peeled red potatoes 6 Cup (96 tbs)
  Water 2 Cup (32 tbs)
  Sliced celery 1 Cup (16 tbs)
  Thinly sliced carrot 1 Cup (16 tbs), scraped
  Finely chopped garlic 1⁄2 Cup (8 tbs)
  Parsley flakes 2 Teaspoon, dried
  Chicken bouillon cubes 2
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 3 Cup (48 tbs), divided
  All purpose flour 1⁄4 Cup (4 tbs)
  Processed cheese 3⁄4 Pound, cubed
Directions

Combine first 9 ingredients in a Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 7 to 8 minutes or until vegetables are tender.
Gradually stir 1/4 cup milk into flour making a smooth paste.
Stir into soup. Blend well.
Add remaining 2 3/4 cups milk and cheese, cook over medium heat until soup is thickened.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
9

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