Friday, June 29, 2012

Potato Chowder

This rich and creamy soup is delicious for any occasion

  • 2 Tbs. Butter
  • 1 onion, diced
  • 1 stalk celery, diced
  • 2 Tbs. Flour
  • 2 C. chicken broth
  • 2 C. milk
  • 3 medium potatoes, peeled and small diced
  • 1 1/2 C. mashed potatoes (leftovers)
  • Salt and pepper to taste
  • Parsley, chopped


Melt the butter in a soup pot. Add the celery and onion. Cook until just soft. Sprinkle on the flour and cook for 3 minutes. Add the broth, milk, and potatoes. Simmer until the potatoes are soft (about 45 minutes). Whisk in the mashed potatoes. Check the seasonings. Serve warm, garnished with chopped parsley.

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