cream of potato soup, better than a can version
(3)
My husbands family had a huge Wisc. potato farm.
We would often visit them in the fall, and help on the conveyer belt sorting rocks and potatoes.
That was back breaking fun ...
for a couple days!
This is a soup that I often made with the sack of potatoes we would bring brought back home.
I LOVE potatoes, and I accdiently married
into his wonderful family!
If you have never tasted a "fresh" potato soup..
this is for you.
Occasionally I will add two diced
carrots in step #1 for color.
Please try this recipe, for that wonderful fresh farm taste.
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(3)
yield
4 -6
prep time
15 Min
cook time
15 Min
Ingredients For cream of potato soup, better than a can version
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3 cwater
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3-1/2 cpeeled, and diced potatoes
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2onion slices
-
2 Tbspbutter, softened
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3 Tbspflour
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2 ceverporated can milk
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1/2 tspcelery salt
-
1 Tbspchopped parsley
-
salt and pepper to taste
How To Make cream of potato soup, better than a can version
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1In a large saucepan combine water, potatoes and onion.
Cook until vegetables are tender.
Strain vegetables, reserving 2 cups of cooking liquid.
Pass vegetables through a sieve in order to obtain two cups of pulp. Set aside. -
2In a double-boiler, melt butter.
Sprinkle with flour.
Mix well until blended.
Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens. -
3Add vegetable pulp, stirring constantly.
Stir in salt and pepper.
Sprinkle with parsley.
Serve very hot.
Picture is of the ceramic potatoes that I had special made for my potato farming in=laws.
A surprise Christmas present one year.
It always looks nice on the table,
and soups stay warmer with the lid on. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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