Old Fashioned Potato Soup Recipe
Ingredients
| 4 medium-size baking potatoes (about 2 pounds), peeled and cut into 1/2-lnch slices | ||
| Butter/Margarine | 2 Tablespoon | |
| Yellow onion | 1 Small, chopped | |
| Milk | 3 Cup (16 tbs) | |
| Celery salt | 1 Pinch | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Parsley | 2 Tablespoon, minced | |
Directions
1. Place the potatoes in a 2-quart saucepan with enough water to cover. Set the lid askew on the pan, and boil for 10 minutes, or until tender.
2. Meanwhile, melt the butter in a 7-inch skillet over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft. Set aside.
3. When the potatoes are done, drain them in a colander, then mash them with a potato masher while they are still warm.
4. Return the potatoes to the saucepan, and add the onion and any butter remaining in the skillet. Stir in the milk, celery salt, salt, and cayenne pepper. Cook, over moderate heat, stirring frequently, until smooth and steaming—about 5 minutes. Do not let the soup boil or it will curdle. Sprinkle each serving with some of the parsley.
2. Meanwhile, melt the butter in a 7-inch skillet over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft. Set aside.
3. When the potatoes are done, drain them in a colander, then mash them with a potato masher while they are still warm.
4. Return the potatoes to the saucepan, and add the onion and any butter remaining in the skillet. Stir in the milk, celery salt, salt, and cayenne pepper. Cook, over moderate heat, stirring frequently, until smooth and steaming—about 5 minutes. Do not let the soup boil or it will curdle. Sprinkle each serving with some of the parsley.
Chef
