Kitchen Basics: Potato Soup

Potato soup

  • 5 pounds of potatoes, cut into half inch(ish) cubes
  • 2 diced onions
  • 1 stalk celery, with leaves, diced
  • 2 cloves garlic, diced
  • 1 T Salt
  • 1 can of evaporated milk
  • 4 T corn starch
  • 1 T EVOO
  • 1 stick of butter (not margarine)
  • ¼ cup parsley leaves
  • ½ tsp celery salt

Directions:

  1. Put potatoes, celery, onions, garlic and salt in a Dutch oven and just cover with water and simmer until veggies are all soft.
  2. Add milk and bring back to a simmer.
  3. Mix corn starch and EVOO together with a fork in a cup, then add a few spoonful’s of soup to the cup and mix well. Pour into soup.
  4. After about ten minutes, or when you think the soup has the right consistency, add your butter, parsley and celery salt. (At this point I like to take my hand masher and go through the soup with it until about a third of the potato chunks are smashed.)

Optional: Serve with grated cheddar cheese and crumbled bacon! Yummy!

Link to YouTube video: https://youtu.be/ndQLJFtr6EI

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