Description
After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!
Ingredients
- 1 onion, chopped
- ½ cup chopped celery
- ¼ cup chopped carrots
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 5 tablespoons margarine
- 4 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups whole milk
- 3 potatoes, cut into 1/4-inch slices
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoons mustard powder
- 1 pinch ground allspice
- ¾ teaspoon celery seed
- ½ teaspoon dried thyme
- ½ teaspoon seasoning salt
- 2 tablespoons dry white wine
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon chicken bouillon powder
Instructions
- In a large stock pot
- saute onion
- celery
- carrots
- garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook
- stirring for 2 minutes. Add broth slowly
- stirring as you add.
- Add milk
- potatoes
- Worcestershire sauce
- dry mustard
- allspice
- celery seed
- thyme
- seasoning salt
- dry white wine
- cayenne pepper and chicken granules. Allow to simmer and thicken
- stirring frequently
- until the potatoes are cooked through
- approximately 25 minutes. During cooking
- break up potatoes with the back of a spoon. Serve warm.
Servings: 6