CHRS: CP437 2
MSGID: 1:18/200@fidonet 668dab0f
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashioned Potato Soup
 Categories: Potatoes, Vegetables, Dairy, Herbs
      Yield: 10 servings
 
      7 md Potatoes; peeled, diced
      2    Celery ribs; diced
      1 md Onion; chopped
      1 qt Water
      4 ts Chicken bouillon granules
    1/4 c  Butter
    1/4 c  A-P flour
      1 qt Whole milk
      2 ts Salt
    1/2 ts Pepper

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Minced fresh parsley
           Chopped cooked bacon
           Shredded Cheddar cheese
 
  In a large saucepan, combine the potatoes, celery,
  onion, water and bouillon and bring to a boil. Once it’s
  boiling, reduce the heat, and cover and simmer until the
  potatoes are tender, about 20 to 25 minutes.
  
  In a Dutch oven, melt the butter. Once it’s melted, stir
  in the flour until smooth.
  
  Gradually add the milk and bring to a boil. Cook and
  stir until thickened, 1 to 2 minutes.
  
  Add the potato mixture (with the cooking liquid) to the
  saucepan with the roux. Stir in the salt and pepper.
  
  Mash the potatoes in the soup lightly, until the soup
  reaches your desired consistency. You could continue
  until each bite is thick and creamy, or leave some bits
  of potato if you prefer a chunkier soup.
  
  If desired, garnish each bowl with parsley, bacon and
  cheese.
  
  Janis Plagerman of Ephrata, Washington
  
  Makes: 10 servigs (2 3/4 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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