Creamy Potato Soup

Creamy Potato Soup

6 - 8 potatoes, peeled, and cubed

2 carrots, peeled and sliced, like pennies

1 stalk celery, washed and diced

Select 6 to 8 potatoes, depending on the size.

Peel and cut into bite size cubes.

Wash and dice celery, including the leaves.

Scrape and slice carrots.

Place the potatoes, carrots and celery in a large soup pot with enough water to cover. Boil until fork tender. Drain cooked vegetables in a colander.

Prepare Roux

1/4 cup margarine

1/4 to 1/2 onion, chopped

1/4 cup flour

1 tsp. salt

1/2 tsp. white pepper

5 cups milk

Melt the margarine in the large soup pot. Add the onion and saute until translucent.  Mix salt and pepper with flour. Add to seasoned flour to the melted margarine.

Add milk a little at a time...stirring constantly, until the mixture thickens and bubbles.

(This will cook a little faster if you warm the milk in the microwave first.)

Add cooked vegetables to thickened milk mixture.

Add cooked and crumbled bacon.

(Diced ham may be used in place of the bacon)

This is perfect for supper on a chilly, rainy, spring evening.

We are happy to announce that the Old Farmhouse Kitchen is once again open...

We look forward to sharing our favorite recipes from our Old Farmhouse Gathering Etsy team.