Monday, May 1, 2017
Red Potato Celery Carrot Soup
6 stalks of celery, chopped
2 carrots, chopped
8 medium size red potatoes, sliced
1 white onion, diced
1 1/2 cups milk, 2% recommended
6 Tablespoons butter
6 Tablespoons flour
8 cups water
Salt and pepper, to taste
Dash of celery seed, optional
Add water to a Dutch oven on medium heat. When water is boiling add the potatoes, celery and carrots, cook for 15-20 minutes until tender. Reserve a cup of liquid. Drain rest and set the vegetables aside.
In the same Dutch oven melt the butter then add the onions and cook until translucent, about 5 minutes. Add in the flour stir then add in the milk a little at a time. Continuously stir until thickens. Add in the vegetables and reserved liquid until you get the consistency you desire. Salt and pepper, to taste. I added in a dash of celery seeds for extra flavor, optional Makes 8-10 servings.
*garnish with bacon crumbs or even add them into your soup when you add the vegetables back into the Dutch oven.