Cream Of Potato Soup
From mandymoore 11 years agoIngredients
- 1 onion, chopped shopping list
- 1/2 cup chopped celery shopping list
- 1/4 cup chopped carrots shopping list
- 2 cloves garlic, minced shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 5 tablespoons margarine shopping list
- 4 tablespoons all-purpose flour shopping list
- 1 1/2 cups chicken broth shopping list
- 1 1/2 cups whole milk shopping list
- 3 potatoes, cut into 1/4-inch slices shopping list
- 2 teaspoons worcestershire sauce shopping list
- 1 1/2 teaspoons mustard powder shopping list
- 1 pinch ground allspice shopping list
- 3/4 teaspoon celery seed shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/2 teaspoon seasoning salt shopping list
- 2 tablespoons dry white wine shopping list
- 1/4 teaspoon ground cayenne pepper shopping list
- 1/4 teaspoon chicken bouillon powder shopping list
How to make it
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
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