This soup is creamy and rich tasting. It takes a bit of work, but it is worth it. It is not too spicy, so kids will like it.
Provided by alice coffield
Categories Soups
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Cut potatoes int med - small chunks. Add grated carrots and sliced celery to the water. Boil until the potatoes are tender.
- 2. Drain all. Divide mixture into 2 halves.
- 3. Remove 1/2 potatoes into the saucepan.
- 4. Add the remaining potato mixture into a blender in halves - until blender is about 1/2 full.
- 5. Add 1 1/2 c. milk and 1 TB margarine and salt to blender and puree. Add a bit more milk if the mixture seems too thick. Pour pureed mixture into sauce pan, over the vegetables.
- 6. Add remaing potato mixture and 1 - 1/2 c. milk and 1 TB margarine to the blender and puree. Add more milk if you want the puree thinner.
- 7. Pour the remaining mixture back into the sauce pan, And stir into the potatos and grated carrots mixture.
- 8. If it is too thick, add milk to thin it out. Add more salt if desired. Add pepper. And if you like it richer, add about 2 TB. more margarine.
- 9. Heat until quite warm.
- 10. You can top with fried, crumbled bacon; grated cheese (about 2 TB) ; or chopped chives (About 1 TB for each bowl of soup).
- 11. Serve warm with a salad and a quick bread or French bread. Add fruit, if wanted.
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