Best Cream Of Potato Soup
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Celery (chopped)1 cup
Carrot (chopped)2 cloves
Garlic (minced)2 tbsps
Parsley (chopped fresh)5 tbsps
Margarine4 tbsps
All-Purpose Flour1.5 cups
Chicken Broth1.5 cups
Whole Milk2 tsps
Worcestershire Sauce1.5 tsps
Mustard Powder1 pinch
Ground Allspice3 tsp
Celery Seed1 tsp
Dried Thyme1 tsp
Seasoning Salt2 tbsps
White Wine (dry)1 tsp
Ground Cayenne PepperDirections:
1
In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned
2
Sprinkle in flour and cook, stirring for 2 minutes
3
Add broth slowly, stirring as you add
4
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules
5
Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes
6
During cooking, break up potatoes with the back of a spoon
7
Serve warm