Ingredients
- 10 LBS WASHED white potatoes, PEELED OR UNPEELED & DICED IN BITE SIZE PIECES shopping list
- 4 LARGE onions, DICED ( QUARTERED OR DICED FINE) shopping list
- 5 STALKS celery ( I TAKE AWAY THE OUTSIDE THICK STALKS AND USE INSIDE SMALLER STALKS, LEAVES AND ALL ) shopping list
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- 1/2 GALLON milk ( OF COURSE VITAMIN D IS RICHER AND THICKER, BUT I USE 1%) shopping list
- salt AND pepper TO TASTE shopping list
- 1 TBSP celery SEED shopping list
- 5 WYLER chicken bouillon cubes shopping list
- 1 QT HALF&HALF shopping list
- 1 STICK margarine shopping list
- 1/4 CUP flour ( APPROX) shopping list
- 1/2 LB VELVETTA cheese shopping list
- CHOPPED green onions shopping list
- SHREDDED cheddar cheese shopping list
How to make it
- BOIL UNTIL POTATOES ARE DONE. YOU SHOULD BE TO INSERT A FORK EASILY BUT NOT FALLING APART.
- DRAIN
- RETURN STOCK TO THE SAME POT. IN A SKILLET MELT MARGARINE,ADD CHICKEN BOUILLON. REMOVE FROM STOVE TOP, WHEN THE BOUILLON HAS STARTED TO BREAK DOWN. ADD FLOUR. PLACE BACK ON STOVE WHEN IT STARTS TO BOIL, SLOWLY START ADDING HALF&HALF. THIS SHOULD BE A VERY THICK TYPE GRAVY.
- ADD TO POTOTOES.
- SIMMER ON LOW TO MEDIUM HEAT ABOUT 40 MINUTES.
- SERVE IN SOUP BOWLS. ADD GREEN ONIONS AND SHREDDED CHEDDAR CHEESE TO THE TOP. WE USE RITZ OR TOWN HOUSE CRACKERS.
The Rating
Reviewed by 3 people-
We love Potato Soup on a snowy night:o)
alaskanmom
in Wasilla loved it
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Love potato soup, this sound fantastic, great post.
henrie
in Savannah loved it
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