Potato Soup
Melt:
- 1/2 cup butter
Cook in butter for up to 10 minutes:
- 1 onion, chopped
- 6 ribs celery, chopped
- 3-5 carrots, chopped
Add all at once and cook for 1 minute, stirring continually:
- 1/2 cup flour
- 1 tsp salt
- 1 tsp chicken soup base
Continue stirring and slowly add:
- 1 cup milk or water
Add:
- 6-8 potatoes, diced
- 2 cups milk or water (or more if needed to cover potatoes)
Bring to a boil, turn down heat to medium-low, and simmer until potatoes are tender, 15-20 minutes.
Notes
5 qt pot
metal or wooden spoon
all vegetable amounts are flexible, add more liquid to cover if needed
Alternate method:
Cook potatoes, carrots, and celery in water; remove them; saute onions in butter; make roux/sauce and then add vegetables to soup; add more liquid as desired