Food
Potato Soup
By Yankee Magazine|Sep 05 2007|
Smooth and satisfying.
Yield
Serves 6-8
Ingredients
4 potatoes, peeled and chopped
2 cups chicken stock
4 tablespoons butter
1 stalk celery, chopped
1 onion, peeled and chopped
2 tablespoons flour
1 quart milk, scalded
Slat and pepper to taste
Parsley
Instructions
Combine potatoes and stock in soup kettle. Simmer, covered, 15 minutes or until tender. As potatoes cook, melt butter in skillet. Sauté celery and onion until soft. Sprinkle with flour and stir until blended. Add to kettle and stir. Press potatoes, stock, celery, and onion through food mill. Return mixture to kettle. Slowly add hot milk, stirring until smooth. Season with salt and pepper. Garnish with parsley.
