Saturday, December 12, 2009

Creamy Potato Soup

8 med. potatoes, peeled & cubed
2 celery stalks, diced
1 med. onion
3 tsp. chicken bouillon
1 qt. water
5 T. butter
1/4 c. flour
2 tsp. salt
1/4-1/2 tsp. pepper
1 qt. milk (may substitute rice or soy milk, if using rice milk add some extra flour)


In a large soup kettle, combine potatoes, onion, celery, water and bouillon. Bring to a boil, then reduce heat and cover. Let simmer for 30 minutes or until potatoes are tender. Place half of the potato mixture in a blender and puree, then set aside. Add butter to soup kettle, then stir in flour, salt and pepper until smooth. Gradually add milk and bring to a boil. Boil and stir for 2 minutes. Return pureed potatoes back to the kettle and heat thoroughly. Garnish top of soup with bacon and shredded cheddar cheese.
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