Nothing screams comfort food like potato soup. I’ve tried several recipes through the years, but I always come back to the very first one I made. I was newly married and thought you couldn’t make grilled cheese sandwiches or toast without squeeze Parkay. It was pretty bad, let me tell ya!
Fortunately, I received a little book called “Where’s Mom Now That I Need Her?” It’s choked full of all kinds of handy info including basic nutrition, cleaning tips, first aid, automobile maintenance, and recipes! It got me through many “what’s for dinner” moments, and, even though my cooking has evolved over the years, I still have many of those early recipes in my rotation.
I love this potato soup because it’s rich, creamy and delicious on it’s own, or it can be doctored up with bacon, cheese and chives if I’m feeling fancy. 🙂 Also, it’s frugal, and I always have the ingredients on hand. Because, no matter how much I preach menu planning, sometimes, life happens.
I hope you enjoy it as much as we have!!!
- 4 Cups Diced Potatoes
- 2 Cups Celery, Cut Up
- 2 Cups Chopped Onions
- 2 15-oz Cans Evaporated Milk
- 1½ Cups Flour
- 3 Teaspoons Salt
- 2 Sticks Butter
- Pepper To Taste
- Put potatoes, celery, and onions into a large pot, fill with just enough water to cover, and bring to a boil.
- In a large bowl, wisk together the evaporated milk, flour, salt and pepper.
- Once the vegetables are tender, reduce the heat and pour the flour mixture over them. Stir.
- Add the butter, and stir until melted.
- If the soup gets too thick, add milk until desired consistency.
- Serve immediately.
What’s your family’s favorite comfort food? Do you have a go-to soup recipe?
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