Ingredients
- 2 pounds of potatoes, peeled and cut into large chunks
- 1/2 cup of chopped onion
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
- 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
- 1 (12 ounce) can evaporated milk
What to do
- Peel and cut the potatoes into large chunks. Chop the onion and celery then toss the potatoes and onions with the flour. Season with salt and pepper and set aside.
- Melt butter in a soup pot. I use about 3 to 4 tablespoons, but you can use less to reduce the fat content. Add the potato mixture to the pot; stir to coat with the butter and stir in enough water to cover the potatoes. Bring mixture to a boil.
- Stir in evaporated milk, bring to a boil, reduce to a simmer, and cook, uncovered, stirring occasionally, for about 25 to 30 minutes, or until potatoes are tender.
Feel free to garnish this soup with cheese, chopped bacon or your favorite herb. Then ENJOY!
This is almost like my mom’s.
She didn’t use flour or celery but shredded carrots and tons of black pepper if we had colds.
Between the onions and pepper our head colds seemed to disappear.
Don’t forget to pass this recipe on to all your friends on Facebook!