Creamy Potato Soup

Potato soup is one of my favorite dishes.  I often encounter it with ham in it, which is weird to me (even before I quit eating pork).  The way my mom makes it is meat-free and very very simple.  The flavor combination of the cream and the celery is really what makes it taste so good to me.  I’ve even been known to thrown in some celery seed for added flavor.  This soup is filling, hearty, and goes wonderfully with Crusty Whole Wheat Cheese Bread.

6 large potatoes
2 large carrots
2 large stalks celery, with tops
1 large onion
¼ cup flour
¼ cup unsalted butter
2 cups whole milk
2 tsp Kosher or sea salt
1 tsp freshly ground pepper

sharp knife/cutting board
large pot
deep skillet to make roux
whisk
measuring cups/spoons

Dice the potatoes.

Dice the carrots and celery.

Chop the onion.

Place vegetables in pot.  Cover with water until just covered – no more.  Bring to a boil.  Reduce heat to medium.  Cook until the vegetables are tender – about 15 minutes.  Do not drain.

In the skillet, melt butter over medium heat.

Add the flour.

Whisk together and cook until bubbly.

Add the milk.  Stir with a whisk until smooth.  Heat until it boils and thickens.

Add to the vegetables.  Add salt and pepper.

Simmer for about 20 more minutes.

6 servings

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Very high in vitamin A Very high in vitamin C High in potassium
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These pictures were taken with half of the ingredients.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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