Golden Cream Of Potato Soup Recipe
Ingredients
| Red potatoes | 6 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), sliced | |
| Thinly sliced carrot | 1 Cup (16 tbs), scraped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Parsley flakes | 2 Teaspoon, dried | |
| 2 chicken-flavored bouillon cubes | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 3 Cup (16 tbs), divided | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Processed cheese | 3/4 pound, cubed | |
Directions
Combine first 9 ingredients in a Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 7 to 8 minutes or until vegetables are tender.
Gradually stir 1/4 cup milk into flour making a smooth paste.
Stir into soup.
Add remaining 2 3/4 cups milk and cheese, cook over medium heat until soup is thickened.
Cover, reduce heat, and simmer 7 to 8 minutes or until vegetables are tender.
Gradually stir 1/4 cup milk into flour making a smooth paste.
Stir into soup.
Add remaining 2 3/4 cups milk and cheese, cook over medium heat until soup is thickened.
Chef
