Here in Ohio, the snow is falling steady and the chilly temperature is causing many of us to bundle up in layers. On a day like today, what could be better than a hot bowl of homemade soup?
Today’s recipe comes from Lehman’s Diamond Jubilee Cookbook (no longer in print). Get the crackers ready – soup is served!
PrintCreamy Potato Soup
This recipe is from Lehman’s Diamond Jubilee Cookbook (no longer in print)
- Total Time: 25 minutes
- Yield: Serves 10-12 1x
Ingredients
Units
Scale
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1/4 c. butter
- 2 T. flour
- 4 c. milk
- 4 medium potatoes, cooked and diced
- 1 can cream of mushroom soup, undiluted
- 1/2 c. shredded cheddar cheese
- 1 tsp. salt
Instructions
- Mix together onion, celery, carrot and butter, and saute over medium heat until tender.
- Stir in flour; blend well. Add milk slowly; bring to boil.
- Boil 2 minutes until thickened. Add soup, cheese, salt and drained potatoes. Cook until cheese is melted.
- Prep Time: 15 min
- Cook Time: 10 min
Keywords: creamy potato soup, potato soup, soup
This recipe says to saute the carrot with the onion, celery and butter, yet there is no carrot in the ingredient list. Are there carrots in this recipe or not? I don’t think that I’ve ever seen carrots in potato soup.