Never use water if you have stock or liquid left over when boiling veggies. Water just kills flavor
Ingredients
- 3 stalks celery
- 3 tbsp. butter
- 1 cup chicken stock
- 3 cups diced potatoes
- 3 cups milk (heavy cream is best)
Directions
Put into saucepan: 3 stalks celery, diced fine & some leaves, if preferred, snipped fine 3 tbsp. butter
Cook 10 minutes, stirring constantly. Add 1 cup stock, cover, cook 10 more minutes. Add 3 cups diced potatoes. Add water to cover. Cover, cook 10 minutes longer. Mash potatoes lightly with fork, if desired, do not drain. Add 3 cups milk.
Simmer until potatoes are tender (do not boil). Season to taste with salt and pepper. Top with minced parsley or rivels.
Serves 4
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Submitted 2/4/06.
Source:
Submitted By: Pearl Kelley
Pearlie51@aol.com
GOOD OLD-FASHIONED POTATO SOUP