↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Cream of Potatoe Soup
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Potatoe Soup With Kale And Bacon
by 25411079
2 lb Boiling potatoes 3/4 lb Bacon 1 lb Kale 2 Cloves garlic Salt and pepper 1 c Heavy cream Chicken stock as necessary 5 ts Balsamic vin
by 25411079
2 lb Boiling potatoes 3/4 lb Bacon 1 lb Kale 2 Cloves garlic Salt and pepper 1 c Heavy cream Chicken stock as necessary 5 ts Balsamic vin
Potatoe Gulash
by BenignaMarko
Potato Gulash Breakfast Meal 5 large potatoes 10 slices thick bacon 1 large chopped yellow or purple onion 5 cloves of garlic 2 cups of Cheddar Cheese (Sharp) Olive Oil Salt Pepper Peel and
by BenignaMarko
Potato Gulash Breakfast Meal 5 large potatoes 10 slices thick bacon 1 large chopped yellow or purple onion 5 cloves of garlic 2 cups of Cheddar Cheese (Sharp) Olive Oil Salt Pepper Peel and
Mexican Potatoe Pie
by johnapd08
4 medium/large potatoes (peeled) 1 10oz can diced tomatoes and green chilies (drained) 1 14.5 can diced tomatoes (drained) 1 5.4oz package of mexican rice cilantro parsley cayenne pepper Pre-
by johnapd08
4 medium/large potatoes (peeled) 1 10oz can diced tomatoes and green chilies (drained) 1 14.5 can diced tomatoes (drained) 1 5.4oz package of mexican rice cilantro parsley cayenne pepper Pre-
Potatoe Cakes
by sky1987
6 large potatoes 4 eggs first pell potatoes then grate them like u would cheese then sqrezze the starch and juices out of it then put the potatoes in a bowl then crack 4 eggs and mix well with
by sky1987
6 large potatoes 4 eggs first pell potatoes then grate them like u would cheese then sqrezze the starch and juices out of it then put the potatoes in a bowl then crack 4 eggs and mix well with
Sweet Potatoe Praline Pie
by sgre52160
Pastry for single-crust pie (9 inches) 2 eggs 2 cups mashed sweet potatoes 1 can (12 ounces) evaporated milk 3/4 cup sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon gro
by sgre52160
Pastry for single-crust pie (9 inches) 2 eggs 2 cups mashed sweet potatoes 1 can (12 ounces) evaporated milk 3/4 cup sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon gro
view more member recipes