Tuesday, October 27, 2015

Potato Soup (soup in less than an hour)

Prep: 10 minutes Cook: 40 minutes  Cook : cook  45 minutes
MAKES: 8-10 servings

6       medium potatoes, peeled and sliced
2      carrots, chopped
6      celery ribs, chopped
8      cups water
1      onion, chopped
6      tablespoons butter, cubed
6      tablespoons all-purpose flour
1      teaspoon salt
1/2        teaspoon pepper
1-1/2    cups 2% milk (or almond milk)

1 . In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

2 . In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

TIP : Soup can be frozen  up to  6 weeks .You can add  dice ham / chicken / turkey  for  a  different  taste  .

Heart healthy


  1. Witchy ,
    Kathy made this soup for supper , she added some dice ham , we had a salad and some of your hushpuppies . , we will try your other soups , when both of us work , it's nice to sit down to a good meal . Kathy will try your others .
    Thank you .
    Ardis Whittin

    1. Howdy Ardis ,
      What a pleasant surprise , so good to hear from you , glad you enjoyed the soup ... There will be more tasty dishes coming your way , tell Kathy , hello and thank her and we really enjoyed hearing from 'Too Small.' We posted one of Kathy recipes and it was deliciously good . I will be back in the swing of things and start back to excepting recipes . We have to delay the give-a-way until the first of the year , holidays / BDs .
      See you later gator

  2. Sounds just great PIC
    Thank you...look forward to trying it
    Luv ya

    1. There's more to come .
      Welcome ... you can use almond / coconut / chicken broth instead of milk .
      Love you


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