CREAMY POTATO SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • Peel and dice potatoes. Cook in salted water till
  • tender.
  • 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
  • water.
  • Add cooked potatoes and simmer for a few more minutes.
  • Great served with bacon bits and cheese on top.

Notes

Categories: Bisque/Cream  Soup  Soup 

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