Thursday, January 29, 2009


I will probably be making this for dinner tonight. It's been really cold here. We've probably eaten more soup in the past couple of months than ever before.

Maybe I can get my dear hubby to put on a fire as well. Nothing like a nice warm bowl of soup and crackling fire in the fireplace.

Chunky Potato Soup

4 medium potatoes
3/4 C. choppped onion
1/2 lb. choppped carrots
1/4 C. chopped celery
1 1/2 C. chicken broth
3 TBS. butter
3 TBS flour
2 1/2 C. milk
3/4 tsp. salt
1/tsp pepper
2 C. swiss cheese

In a large saucepan saute onion and carrots and celery in a little olive oil. Add broth and potatoes;bring to a boil. Reduce heat, cover and simmer 15-20 minutes until vegetables are tender. Meanwhile, in a small sauce pan melt butter, stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potato mixture. Cook and stir until thickened. Maybe about 5-7 minutes. Add parsley, salt and pepper; stir. Remove from heat and stir in the cheese until it's melted.

Yield: 6 servings

NOTE: I share this recipe with you as it was given to me. However, I do some things different. For example, I saute my veggies in a pan, but when I add that mixture to the potatoes and broth I am using a stockpot. I also use the same pan that I sauted my veggies in to also mix the flour and butter. (I love to cook, but don't like doing, what can I say? I am not about to dirty another dish, ya know?)Pin It Now!


bumblebeebags said...

I'm definately gonna try this. You didnt fail me on the chicken so I know this will be great. I may have to increase this as 6 servings may not be enough for my brood!

Cheryl said...

We ate this for dinner tonight. I made plenty for seconds and enough for lunch tomorrow for everyone.

Once you make it a few times you will be able to make it without looking at the recipe and eyeball the ingredients.

I hope this becomes another fave for you and your family.