Thursday, April 5, 2012

Potato Soup

2 Tablespoons butter
1/2 cup onion, chopped
Melt butter in large saucepan.  Add onion.  Saute until translucent.

3 cups potatoes, diced
2 cups water or broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup celery with leaves, chopped
1/2 cup carrots, chopped or shredded
1/8-1/4 teaspoon ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
Add, cover and cook until vegetables are tender, about 15 minutes.  For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.

2 cups milk
3 Tablespoons flour
Mix together until smooth.  Add to soup and cook until thickened, stirring constantly.  Garnish with fresh chopped parsley.

Optional additions: 1 cup cubed cooked ham ~ 1 cup shredded cheddar cheese ~ 1/2 lb. browned ground beef with 1/4 cup plain yogurt stirred in just before serving ~ substitute 2 cups corn for one of the cups of potatoes ~ dumplings: combine 1 large beaten egg, 1/2 cup flour and 2 Tablespoons milk, drop dough by teaspoons into simmering soup and simmer 5 more minutes.

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