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Hearty Vegetable and Potato Soup
Makes 10 servings
Time to Prepare: 0:10
Time to Cook: 0:30
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Ingredients
6 med Potato, flesh and skin, raw 2 med Carrots, raw 6 stalk Celery, raw 2 quart Water 1 med Onions, raw 6 tbls Butter, with salt Diet
6 tbls Wheat flour, white, all-purpose, enriched, bleached 1 tsp Salt, table 1/2 tsp Spices, pepper, black 1 1/2 cup Milk, fluid, 3.25% milkfat Diet
Directions
1. In a large kettle, cook potatoes, carrots, and celery in water until tender, about 20 minutes. Drain, reserving liquid, and set vegetables aside.
2. In the same kettle, saute onion in butter until soft. Stir in flour, salt, and pepper.
3. Gradually add milk, stirring constantly until thickened.
4. Gently stir in cooked vegetables.
5. Add 1 cup, or more, of reserved cooking liquid until soup is of desired consistency. Serve hot.
2. In the same kettle, saute onion in butter until soft. Stir in flour, salt, and pepper.
3. Gradually add milk, stirring constantly until thickened.
4. Gently stir in cooked vegetables.
5. Add 1 cup, or more, of reserved cooking liquid until soup is of desired consistency. Serve hot.
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