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parsley'd potato soup

Sandi_Johnson avatar
Recipe by
Sandi Johnson
@Sandi_Johnson
Fayetteville, AR

It's so full of flavor, you will just love it!

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For parsley'd potato soup

  • 48 oz
    chicken broth
  • 1 stalk
    celery-diced
  • 1 md
    carrot-diced
  • 1 Tbsp
    onion flakes, dehydrated, granulated, or powder
  • 1/2 Tbsp
    celery seed
  • 1/2 Tbsp
    dill weed-dried
  • 5 Tbsp
    butter
  • 1 Tbsp
    sea salt
  • 2 Tbsp
    parsley flakes or fresh
  • 10/12
    red potatoes
  • 3 Tbsp
    butter
  • 3 Tbsp
    all purpose flour
  • 1 c
    milk

How To Make parsley'd potato soup

  • 1
    Put the first 10 ingredients into a large dutch oven or stock pot. Medium high heat. Stirring occasionally till potatoes are soft. Let simmer while making the roux. DO NOT DRAIN.
  • 2
    In small saucepan, saute the 3 Tbs butter and flour, on medium heat, stirring all the while just enough to cook flour (2 minutes or so) then whisk in the milk, continue whisking, it will immediately start to thicken up. Cook about 1 minute. Take pan over to stockpot and slowly pour in the roux while whisking in stockpot. Turn heat down and simmer just a bit.
  • 3
    Serve with biscuits, and wait for the compliments!
  • 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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