Potato soup #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Potatoes; chopped |
| 2 | mediums | Onions; chopped |
| 4 | Ribs celery; chopped | |
| 1½ | tablespoon | Butter |
| Boiling water | ||
| ½ | teaspoon | Salt |
| 1 | small | Bay leaf |
| 2 | tablespoons | Butter |
| 1½ | cup | Half and half |
| Salt and pepper to taste | ||
| 1 | dash | Paprika |
| 1 | teaspoon | Worcestershire |
Directions
Saute onions and celery in butter until tender. Cover vegetables with boiling water and add salt and bay leaf. Boil until potatoes are tender, then put vegetables through ricer or blender, discarding bay leaf. Beat into this mixture 2 tablespoons butter and thin to desired consistency with Half and Half. Add salt and pepper to taset, paprika and Worcestershire.
Rich and creamy and so good on a cold day.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .