Ingredients
- 4 large potatoes, peeled and diced
- 2 stalks celery with leaves,chopped
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 6 cups water
- 2 chicken bouillon cubes
- 3 cups hot milk
- 1/2 stick butter
- 2 slices bacon, fried and crumbled
- 1 tablespoon lemon juice
- 1 teaspoon MSG, optional
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspon dried parsley
- pinch paprika
- chives for garnish
Directions
Boil potatoes, celery, carrots and onion in pot with 6 cups water. Cook until very soft, about 35 minutes. Drain vegetables, reserving 1 cup of the water. Set that cup of drained water aside. Beat vegetables smooth with electric beater or process in food processor. Dissolve bouillon cubes in 1 cup of drained water. Add to vegetables. Add remaining ingredients. Heat just to boiling. Garnish with chives.
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Submitted 6/13/05.
Source: Detroit News
Submitted By: Linda Wilson
linda.wilson@hol.heritage.com
Cream of Potato Soup