Angie's Potato Soup
Category: Soups
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 tablespoons cornstarch
- 1 cup milk
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 4 cups peeled and diced potatoes
- 3 cups cold water
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 4 stalks celery, thinly sliced
- 1 carrot, peeled and shredded
- 3 chicken bouillon cubes
- 1 cup light cream
- 1/2 teaspoon black pepper
- 1 tablespoon minced parsley or green onions
Whisk together the cornstarch and milk until smooth. Set the mixture aside. Heat the butter in a saucepan over medium heat. Add the onions and cook, stirring frequently, until they are soft. Add the potatoes, water, salt, celery salt, celery, carrots, and bouillon cubes. Bring the soup to a boil then reduce the heat to a simmer. Cover the pan and let cook for 10-15 minutes or until the potatoes are tender. Stir in the reserved cornstarch mixture, cream, and black pepper. Stir constantly until the soup thickens, about 3-5 minutes. Garnish individual servings with parsley or green onions. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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