Soup of the Day: Creamy Potato Soup

lehman's diamond jubilee cookbookHere 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. Get the crackers ready – soup is served!

Creamy Potato Soup (by Dorothy Shearer)
Serves 10 to 12

What you need:

  • 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

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. 

Find Lehman’s Diamond Jubilee Cookbook here!

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Susan Chatelain
Susan Chatelain
6 months ago

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.

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