Potato Soup
Last week I had some excellent potato soup and would like to make my own. The one I had, had some grated carrot, also some finely chopped bacon. With the cold weather we are experiencing, a big bowl...
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This recipe was used by a little country church for their “famous annual soup supper.” Sadly the church has closed but the recipe lives on !
Thickening agent:
4 cups powdered milk
1 cup all purpose flour
1 stick softened butter
Blend well with whisk. (2 cups are needed but the extra freezes well)
Soup:
8 cups diced potatoes
4 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced carrots
1/4 tsp white pepper
2 tsp chicken stock base
3 cups milk
2 cups thickening agent
1/2 cup butter
Cook potatoes, onion, celery, carrots, pepper and chicken base in 4 cups water until vegetables are tender. Mash, leaving lumps if desired. Add milk, blend well. Whisk in thickening agent. Continue to stir over low heat until thick, adding butter while doing this.
Thickening agent:
4 cups powdered milk
1 cup all purpose flour
1 stick softened butter
Blend well with whisk. (2 cups are needed but the extra freezes well)
Soup:
8 cups diced potatoes
4 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced carrots
1/4 tsp white pepper
2 tsp chicken stock base
3 cups milk
2 cups thickening agent
1/2 cup butter
Cook potatoes, onion, celery, carrots, pepper and chicken base in 4 cups water until vegetables are tender. Mash, leaving lumps if desired. Add milk, blend well. Whisk in thickening agent. Continue to stir over low heat until thick, adding butter while doing this.
