Monday, October 11, 2010

Fall Potato Soup

Mmm, as you can see I am majorly in Fall mode. This Fall Potato Soup is great on a cold day. I top it with crumbled turkey bacon and some shredded cheddar cheese.

Fall Potato Soup

10–12 small new red potatoes, or 4–5 medium-size
1 carrot, grated
1 rib celery, finely chopped
1/4 onion, finely chopped
2 tablespoons margarine
1 teaspoon flour
1 14-ounce can chicken broth
1 cup milk
Salt and pepper to taste

Steam potatoes until very tender. Peel and cut into bite-sized pieces when cool. Saute carrot, onion and celery in the margarine until crisp tender. Stir in flour. Pour in chicken broth and milk and stir until smooth. Add potatoes and stir until mixture is lump-free. Heat until ready to boil, but not boiling. Serve topped with grated cheddar cheese and chopped green onions.

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