Creamy Potato Soup
5-6 medium potatoes (I used red)
4 Tblsp. butter
1 medium onion, chopped
2 carrots, peeled and sliced thin
1/2 cup flour
2 tsp. chicken base or boullion
1 can evaporated milk (12oz)
1 can chicken broth (14-1/2oz)
1/2 tsp. celery seed
1/2 tsp. cayene pepper
1/2 tsp. seasoned salt
1 Tblsp. dried parsley
Peel and dice potatoes. Cook in salted water till
Drain; reserve about 1 cup of the water.
While potatoes are cooking. Melt butter in a
large stock pot. Saute onion and carrot until tender,
about 10 minutes. Stir in flour and chicken base. Cook
for 2-3 minutes. Slowly stir in milk and chicken broth.
Once incorporated, add the celery seed, pepper, salt and
parsley. If too thick, add the one cup of reserved
Add cooked potatoes and simmer for a few more minutes.
Great served with bacon bits and cheese on top.