Brian McKee's Recipe

Cream of Potatoe Soup

Category: Recipes

Ingredients: Doubled:

1 med Onion chopped 2
1/2 c. chopped Celery 1 c.
1/2 c. sliced Carrots 1 c.
2 cloves Garlic, minced 4 cloves
2 Tbsp Chives dried or chopped fresh 4 Tbsp
2 Tbsp Parsley flakes or chopped fresh 4 Tbsp
5 Tbsp Butter or Margarine 10 Tbsp
1/4 c. all-purpose Flour 1/2 c.
1 1/2 c. Chicken Broth 3 c.
1 1/2 c. Milk 3 c.
3 med Potatoes cubed 3/8-1/2” 6 med
2 tsp Worcestershire sauce 4 tsp
1/2 tsp Mustard powder 1 tsp
1/8 tsp ground Allspice 1/4 tsp
3/4 tsp Celery Seed 1 1/2 tsp
1/2 tsp dried Thyme leaves 1 tsp
3/4 tsp Seasoning Salt 1 1/2 tsp
2 Tbsp dry White Wine 1/4 c.
1/4 tsp ground red Cayenne Pepper 1/2 tsp
1/2 tsp Chicken Bouillon powder or 1/2 cube 1 tsp 1cube
1/4 c. Parmesan Cheese 1/2 c.

Directions:

In a large non-stick kettle sauté onion, celery, carrots, garlic, chives and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add chicken broth and milk slowly while stirring. Add all remaining ingredients. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, after 30 minutes try breaking up the potatoes with the back of the spoon, continue to simmer for a total of 45 to 60 minutes.

Tips:
Double or triple this recipe, use leftovers in the following days to make other soups. Try adding cooked sliced mushrooms, cubed chicken, ham or seafood. Serve with French or Italian bread and softened butter.