Cream of Potato Soup

Jessie Hamilton, FHS

  • 1 1/2 cup water
  • 1 cup diced potatoes
  • 3/4 cup chopped onion
  • 1/3 cup chopped celery
  • 1/2 cup cream soup base
  • 1 1/4 cup flour
  • 1 cup milk
  • 1 1/2 cup water

Simmer potatoes, onions and celery in 1 1/2 cups water in a covered 2 quart saucepan. Do not drain. Combine cream soup base and flour. Add the milk and remaining 1 1/2 cups of water. Add this mixture slowly to the vegetables while stirring. Bring to a full boil, stirring occasionally to prevent scorching on the bottom.

Makes 1 1/2 quarts.





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