Chunky Potato Soup
Becky
A thick and wonderful vegetarian soup.
ingredients
- 2 1/2 cups water
- 1/2 cup sliced celery
- 3/4 cup onions, cut in half lengthwise, then slice across
- 1/2 cup sliced carrots
- 5 cups sliced peeled or unpeeled potatoes
- 2 tsp salt
- 1/2 tsp dry mustard
- 2 cups milk
- 1 tsp fresh or dry parsley flakes
- sour cream to taste
directions
Place first five ingredients in a 2 1/2 quart saucepan and bring to a boil. Reduce heat and simmer covered until celery and carrots are tender. Mash mixture slightly in the saucepan with a potato masher. Add remaining ingredients and bring soup to a boil again. Reduce the heat to simmer and continue to cook, stirring about 2 minutes more.
notes
This is one of the favorite soups of daughters Lisa and Amanda. We came home and the girls had a pot of it simmering on the stove. Nice memory.
Source: Lisa Munn
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