Potato Soup

Recipe, Soups

Nicole Carson

Washington County Dairy Princess

Ingredients

  • 1 ½ cups leeks
  • ½ cup BUTTER, divided
  • 5 cups cubed potatoes
  • ¾ cups celery
  • 1 ½ cups carrots
  • 2 tsp. salt, divided
  • 2 cups water
  • 4 TBSP flour
  • ¼ tsp. pepper
  • 4 cups MILK
  • 2 chicken bouillon cubes  

Directions

In large pot sauté leeks in ¼ cup BUTTER until tender (transparent). Add cubed potatoes, carrots, celery, 1 teaspoon salt and 2 cups water. Simmer for 20 to 25 minutes. In medium saucepan melt ¼ cup BUTTER and add 4 tablespoon flour, 1 teaspoon salt and ¼ teaspoon pepper. Cook until bubbly. Gradually add 4 cups MILK and 2 bouillon cubes. Cook until it thickens. Stir in vegetable mixture. Simmer until warm. Serves 8.