Best Cream of Potato Soup
Ingredients:
1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic - minced
2 Tablespoons chopped fresh parsley
5 tablespoons butter or margarine
4 tablespoons all purpose flour
1 1/2 cups chicken broth (use artificially flavored or vegetable stock for vegetarian)
1 1/2 cups whole milk
3 - 4 potatoes, cut into cubes or slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch of allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine
1/4 teaspoon chicken bullion powder
In a large stock pot, saute the onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in the flour and cook, stirring constantly for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, and chicken boullion powder. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes or more. During cooking break up the potatoes with the back of a spoon. Serve warm.
*note: for a bit of a kick to this recipe you can add in 1/4 teaspoon ground cayenne pepper
Ingredients:
1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic - minced
2 Tablespoons chopped fresh parsley
5 tablespoons butter or margarine
4 tablespoons all purpose flour
1 1/2 cups chicken broth (use artificially flavored or vegetable stock for vegetarian)
1 1/2 cups whole milk
3 - 4 potatoes, cut into cubes or slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch of allspice
3/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons dry white wine
1/4 teaspoon chicken bullion powder
In a large stock pot, saute the onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in the flour and cook, stirring constantly for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, and chicken boullion powder. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes or more. During cooking break up the potatoes with the back of a spoon. Serve warm.
*note: for a bit of a kick to this recipe you can add in 1/4 teaspoon ground cayenne pepper