My favorite-potatoe-soup is one my mother used to make


1 Carrot diced
1 chopped onion
1 Stalk Celery chopped
sauteed carrots, onions and celery in 2 Tbsp Butter
3 or 4 strips bacon fried, and crumbled
4 or 5 medium potatoes diced into 1/2 inch pieces
1 C Water
1/2 to 1 teas salt
1/2 teas celery salt
1/2 teas garlic powder (or 2 fresh garlic cloves)
1/2 C Flour or 6 Tbsp Cornstarch mixed in 1/2 C of the milk
1 Quart Milk

Herbs from your herb garden

Sautee your diced carrots, celery and onion while frying your bacon.
You can use the fat from the bacon instead of butter for sauteing the veggies, however the butter gives a nice flavor to the soup that I like.
Add salt to taste, along with other spices and herbs.

After onions are transparent, add potatoes and water.
Cover and boil until potatoes are done.
Mix thickening agent in 1/2 C of the milk. and hold back
Add rest of milk to soup and heat stirring constantly. Milk will scorch if not stirred often. Heat should be around medium to med.high - not high.
When soup is hot, gradually stir in flour or cornstarch mixture.
As soon as soup thickens and boils you can say "Soup's On"

NOTE: Some people cook their soup with the milk in it, but I have found that cooking it with water keeps it from scorching. By adding the milk after everything is cooked, you only have to stand there "stirring and stirring" for a few minutes.

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