cream of potato soup, better than a can version

(3)
Recipe by
Nancy J. Patrykus
Spokane, WA

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

  • 3 c
    water
  • 3-1/2 c
    peeled, and diced potatoes
  • 2
    onion slices
  • 2 Tbsp
    butter, softened
  • 3 Tbsp
    flour
  • 2 c
    everporated can milk
  • 1/2 tsp
    celery salt
  • 1 Tbsp
    chopped parsley
  • salt and pepper to taste

How To Make cream of potato soup, better than a can version

  • 1
    In 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.
  • 2
    In a double-boiler, melt butter.
    Sprinkle with flour.
    Mix well until blended.
    Slowly fold in milk and reserved cooking liquid.Simmer until mixture thickens.
  • 3
    Add 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.

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